Chargrilled Summer Salsa Recipe
- 1 lb ripe tomatoes
- 1 lb tomatillos, husks removed (if you can’t find these use double the amount regular tomatoes)
- 1 green pepper
- 1 red pepper
- 1 yellow onion, unpeeled
- 1 head garlic, unpeeled
- 1-2 jalapenos (2 makes a “medium” heat salsa)
- 1 – 1 1/2 tsp kosher salt
- ¼ cup + 2 tbs red wine vinegar
- Optional: 1 tbs chopped fresh herbs (cilantro, parsley, basil)
Yield: Approx. 6 c. salsa
- Preheat the grill on high.
- Place the tomatoes, tomatillos, peppers, onion, garlic, and jalapenos directly on the grill and char the vegetables completely on all sides. Note: you’re not looking to cook the vegetables, but rather char for flavor.
- As they are done remove them from the grill and allow them to cool enough to handle.
- Remove cores and skins from both kinds of tomatoes (they slip right off), and deseed both hot and sweet peppers.
- Peel the onion and garlic.
- Pulse all of the vegetables in a food processor, working in batches so that everything is finely chopped but not pureed, then transfer to a large bowl.
- Add to the bowl the sugar, salt, vinegar, and herbs. Stir well and taste for seasoning (may need to adjust the vinegar and salt).
- Allow salsa to sit for several hours or overnight to develop the best flavor! Note: This salsa is great on anything (tortilla chips, grilled meat and fish, cheese quesadillas, etc.) and will last in your refrigerator for at least 1 month.