Grilled Tomato, Red Pepper & Poblano Salsa
When the pressure spikes during those mid-season and playoff games, you need a grilled and spicy-hot salsa to absorb the tension. Turn up the heat with more poblanos, if you like.
Ingredients
3 large or 4 medium tomatoes, cut in half
1 large onion, cut in quarters lengthwise through root and peeled (keep root intact to hold onion together)
1 large or 2 medium sweet red peppers (pointy roaster types grill best)
1 large or 2 medium poblano peppers
2 large cloves garlic, peeled
1/2 bunch of cilantro, coarsely chopped
Juice of 2 limes
Sea salt to taste
Directions
Heat grill and oil grates. Brush tomato halves and onion quarters lightly with an oil refined for high heat and sprinkle with sea salt. Place tomato halves, whole red peppers, whole poblanos, onion quarters, and whole garlic cloves directly on grill grates. Carefully turn each vegetable when they start to brown. The tomatoes, onions and garlic will be very quick; remove these to a bowl when grilled on both sides.
Let the peppers blister all over and get blackened a bit, then remove to a lidded bowl to let steam. After 10 minutes, remove the pepper skins under running water (doesn’t hurt to wear gloves—the poblanos can burn your hands a bit when they’re spicy) and remove stems and seeds.
Gently squeeze the tomato halves to remove some juice and seeds (or the salsa might be too runny) and place in a food processor. Cut the root ends off the grilled onions and place in food processor. Add the garlic, peppers, cilantro, lime juice and salt and pulse into chunky or smooth salsa, your choice. Adjust seasonings as necessary, and serve with chips or tacos.
Suggestions
This salsa freezes well, so make a big batch to have on hand all season!
Suggestion: You can also use this salsa as a base for a hearty black bean chipotle salsa. Simply add fresh chopped tomatoes, cooked black beans and coarsely chopped chipotles in adobo sauce.
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