Grill-Roasted Salsa

I needed something to take to a friend’s for a 4th of July bash today. I had to think quickly and use what I had on hand. Everybody loves a good salsa! All the ingredients are fresh and from the garden! You can find most of these things at the Farmers’ Market right now.

fresh and yummy
fresh and yummy

This salsa is quick and easy to make using the grill. No need to heat up the house in the summer. Roasting vegetables on the grill is a great way to enjoy them during warm months. If you are not familiar with roasting peppers, check out this link to find out how. You can roast the vegetables while the coals get hot, or you’re warming it up for other things. I used our propane grill and it took no time at all. Most of the time my recipes can be modified to suit your tastes. I’m a big modifier of recipes myself. Use whatever chili peppers you have on hand. I had Poblanos and Jalapenos ready in the garden. Later, I might use Serrano or even Habanero (I love chilies!) If you like things mild, leave out the jalapeno or use only one. Are you a chili-head like me? Add more.

If you have a food processor, great! Or you can use a blender. I actually used a hand blender and did it in a big bowl.

Grill-Roasted Salsa

Ingredients

  • 3 lbs. tomatoes
  • 1 onion
  • 2 Poblano peppers
  • 2 Jalapeno peppers
  • 1 head garlic
  • Cilantro
  • ¼ tsp. cumin
  • Salt to taste

Directions

  1. Start up the grill.
  2. Seed tomatoes. Roughly chop, and place in enamel roasting pan.
  3. Cut onion in half, and place cut side down on grill. Place garlic clove whole on grill. Place peppers on grill.
  4. Remove the peppers when the skin is blackened.
  5. Place roaster with tomatoes on the grill. Close the lid and leave for about 10-15 minutes. I left the onion and garlic on the grill through this step. I checked to make sure they didn’t burn. Stir tomatoes every few minutes so they don’t burn (a little browning of the edges is good).
  6. During the tomato roasting, let the peppers cool.
  7. Remove tomatoes, onion and garlic.
  8. Drain any liquid from tomatoes.
  9. Place tomatoes in a food processor. Seed peppers, roughly chop onions, and add both to the processor. Squeeze a few cloves of garlic into processor. Add cumin and cilantro. Blend until there are no giant chunks.
  10. Add salt to taste.

Serve with chips, meats, and tacos, whatever!

If you let the salsa set for an hour or more, the flavors well meld together and it will be even tastier.

Time saving hint:

Save the rest of the roasted garlic for other dishes during the week. Roasting mellows the flavor a bit and adds some depth. If you have an over-abundance of peppers, roast a bunch at once. You can remove the seeds, chop and place in a plastic bag. Store it in the freezer for later use.  Tomatoes can also be roasted this way and stored in the freezer.  Save that summer freshness for when the days are short and the nights are long!

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