Ingredients
- 6 medium tomatoes
- 10 jalapenos peppers
- 1/4 of a medium Spanish onion
- 2 cloves garlic
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons white vinegar
- 2 teaspoons salt
- 1 1/2 teaspoons mesquite-flavored liquid smoke
Tools
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Instructions
- Preheat the grill to a high temperature.
Grill up the tomatoes and peppers:
- Remove any stems from the tomatoes, then rub some oil over each tomato.
Leave the stems on the jalapenos.
- Place the tomatoes on the hot grill.
- After about 10 minutes, place all of the jalapenos onto the grill.
- After 10 more minutes, turn the tomatoes and peppers.
- When almost the entire surface of the peppers has charred black, remove
them from the grill.
- Remove the tomatoes when the skin begins to come off (they will be
partially black.)
- Put the peppers and tomatoes on a plate and let them cool.
Prepare and blend it up:
- When the tomatoes and peppers have cooled, remove most of the skin from
the tomatoes and place them into the food processor. Do NOT toss the liquid
in!
- Pinch the stem end from each of the peppers and place them into the food
processor.
- Add the remaining ingredients to the food processor.
- Puree on high speed for 5 to 10 seconds, or until it's as chunky as you
like.
Cool it:
- Place the salsa into a covered container and chill for several hours or
overnight while the flavors develop.
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