Grilled Tomato Salsa

Roasted Tomato Salsa 500

I made this for a crowd once, and one of the guests said she thought it would taste “cooked”.  She said she was so surprised at how fresh and tasty it was.  So take it from her and take it from me, this salsa is yummy.  And so easy to make.  It also keeps for at least a week in the fridge.


4 Roma Tomatoes, washed (or good vine ripened if you can get them)

3 Poblano Peppers, washed  – see below for a picture

3 Jalapeno Peppers, washed

1 Medium Onion, peeled and sliced in very thick slabs

2 Tomatillos, peeled and washed (this ingredient is optional but tasty)

2 Tablespoons fresh squeezed lime juice (about 2 limes)

1 Bunch Cilantro, rinsed and chopped (about 1/2 cup loose leaves)

To make Salsa:

Place tomatoes, peppers, onion and tomatillos on a hot grill.  I don’t have trouble with things sticking to my grill, but if you do, oil the grates first.  Close the lid and grill, turning the vegetables every five minutes.  You want nice char marks on everything except the poblano peppers.  Those, you want completely blackened.

Each piece will be ready at different times, so I keep a large bowl with me at the grill.  When a piece looks ready, I toss it into the bowl.


Fresh Poblano Peppers

Have a large zip bag with you at the grill.  When the poblano peppers are blackened all over, toss them into the zip bag and seal it.  The peppers will steam in the bag, which makes the skins easy to remove.  When they are cool enough to handle (in about 10 minutes), open the bag and remove the peppers.  The blackened skin should come off easily.  I use my hands over the sink.  Some people use a paper towel and rub the skins off.  Do what seems easiest for you.  But, try not to run them under the water, the water washes away tons of flavor.  After removing the skins, remove the stem and cut the pepper in half length-wise.  Remove the seeds and discard.  Toss the skinned peppers into the bowl with the rest of the grilled vegetables.


Blackened Poblano Peppers Ready To Be Peeled

Unless you like your salsa scorching hot, remove the seeds from the jalapenos.  Also, remove the stems in any case.  I don’t find that charred jalapeno skins come off easily like other peppers, so I don’t peel them.

Put all the grilled vegetables into the bowl of a food processor and pulse a few times.  Pulse until you have a blended, but still chunky consistency.  Pour everything back into the original bowl.  Add the lime juice and cilantro and stir to incorporate.

I like to serve it when it is still slightly warm, but it can be served at room temperature or it can be chilled in the refrigerator.  This salsa goes great with my “Grilled Corn Tortilla Chips”.  Enjoy!


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