Smoky Salsa
I got this from a friend, who modified it from an online recipe for Chevy’s Fresh Mex salsa. It’s delish! I would suggest starting with 1-2 jalapenos, then tasting and adjusting since peppers vary in heat.
Smoky Salsa
2 lbs. fresh, ripe tomatoes
1 med.-large red onion (I used sweet yellow and it turned out great)
2-4 large whole jalapeno peppers
3/4 c. chopped fresh cilantro
4 cloves fresh garlic, minced
3 t. kosher salt
1 T. fresh ground pepper
2 t. cumin
2 t. each fresh lemon & lime juice
1 small red bell pepper, stemmed and cored
On medium-hot grill, cook the peppers and whole tomatoes until charred and split on all sides. Place all in a large bowl or colander to cool (ok to have excess liquid drain off). Remove core of tomatoes and stems from jalapenos (I recommend wearing rubber gloves for this!). Half the jalapenos down the middle, then remove seeds. Roughly chop all veggies.
Place all ingredients in food processor and pulse until desired consistency – may need to make in two batches depending on size of your processor or blender. If you want thinner salsa, use juice and seeds from tomatoes. If you prefer it thicker, remove some of the liquid, seeds and center part when cutting and before processing. Add more salt, pepper or jalapeno to taste. Chill for several hours so flavors can meld together. Makes approximately one quart.
If you like a fresher, less smoky salsa, only char half the tomatoes and process the other half fresh. Enjoy!
