Ever since we we moved south, we’ve been eating a ton of Mexican food. We have our favortie restaurants that we go to, and we have our favorite dishes that we make ourselves at home. I think everyone’s favorite thing at the restaurant is the free (most restaurants are free, anyway) chips and salsa.
When we started vacationing in South Carolina, we would come back to Jon’s mom and dad’s house after a day at the beach or swimming, and we would have “happy hour”. We would have drinks and some kind of snack. A lot of times we had chips and salsa. Jon and I often have chips and salsa for our “happy hour” after work and on the weekends while we’re cooking dinner together.
So here’s how we make our Grilled Salsa
Ingredients:
6 Roma Tomatoes-quartered and seeded
1 fresh pablano pepper, seeds,stem, and ribs removed and discarded
1 fresh small jalapeno (optional; to make more mild, you can omit the jalapeno,or you can use half. Removing the seeds and ribs will also make more mild as well)
1/4 cup chopped red onion
1 garlic clove
juice of 1 lime
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp ground cumin
1 tbsp fresh cilantro leaves
Ice water bath
Grill the tomatoes, pablano, and jalapeno on medium heat. Turn the tomatoes and peppers over a few times during grilling.
Grill just until the skins start to blister.
Immediately place tomatoes into an ice water bath. Remove the peppers from heat and set aside.
Allow the tomatoes to cool in the ice water for a few minutes or just long enough so you candle handle them comfortably without burning yourself. Squeeze excess water from each tomato and peel and discard the skins from the tomatoes. Discard the ice water.
Place the tomatoes, peppers, garlic, onion, lime juice, cilantro leaves, and seasonings into a food processor.
Pulse or blend until the salsa has reached your desired consistency.
This can be eaten immediately or chilled in the refrigerator. Makes about 2 cups.
Yield will vary due to size of tomatoes and peppers. Serve with your favorite tortilla chip or as an appetizer to our favorite Mexican dish Arroz Con Pollo.
- 6 Roma Tomatoes-quartered and seeded
- 1 fresh pablano pepper, seeds,stem, and ribs removed and discarded
- 1 fresh small jalapeno (optional; to make more mild, you can omit the jalapeno,or you can use half. Removing the seeds and ribs will also make more mild as well)
- ¼ cup chopped red onion
- 1 garlic clove
- juice of 1 lime
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp ground cumin
- 1 tbsp fresh cilantro leaves
- Ice water bath
- Grill the tomatoes, pablano, and jalapeno on medium heat. Turn the tomatoes and peppers over a few times during grilling.
- Grill just until the skins start to blister.
- Immediately place tomatoes into an ice water bath. Remove the peppers from heat and set aside.
- Allow the tomatoes to cool in the ice water for a few minutes or just long enough so you candle handle them comfortably without burning yourself. Squeeze excess water from each tomato and peel and discard the skins from the tomatoes. Discard the ice water.
- Place the tomatoes, peppers, garlic, onion, lime juice, cilantro leaves, and seasonings into a food processor.
- Pulse or blend until the salsa has reached your desired consistency.
- This can be eaten immediately or chilled in the refrigerator. Makes about 2 cups. Yield will vary due to size of tomatoes and peppers. Serve with your favorite tortilla chip or as an appetizer to our favorite Mexican dish Arroz Con Pollo.
