As summer rolls on I’m enjoying a bumper crop of homegrown tomatoes. If you’ve been blessed with a similar bounty, here is a recipe for grilled salsa that is a nice twist on the traditional variety. What sets this salsa recipe apart is that the tomatoes, peppers and onions are grilled, which adds a rich, smoky flavor. This fresh salsa is one of my favorite summer treats.
- Category: Appetizer
- 6 - 8 Roma tomatoes
- 8 green onions
- 1 small white onion, peeled and quartered
- 3 chili peppers (Jalapeno, Serrano or Anaheim)
- 3/4 cup fresh cilantro, chopped
- juice from 1 lime
- 1 teaspoon chopped chives
- salt to taste
- Over a medium fire grill whole tomatoes, peppers, and white onion, turning occasionally. Remove from heat when outer skin is browned but not cooked through. I usually cook the tomatoes and white onion for about 5 minutes, than add the peppers and cook everything for another 3 minutes or so longer.
- Remove the vegetables from heat and peel the tomatoes and peppers.
- In a medium sized bowl mash the peeled tomatoes with a fork until the desired chunkiness.Coarsely chop the peppers, white onion and green onion.
- Add the chopped chives, fresh cilantro, peppers, minced garlic, salt and juice of the lime to the tomatoes. Stir until well combined. To increase the spiciness, add more peppers or use a hotter pepper such as Scotch bonnet or habanera.
- This salsa will keep for about 3 to 4 days in the refrigerator.