triciaspaws:alrighty: / welovedeliciousfood:
Fresh Salsa
2 1/2 pounds tomatoes
3 large jalapenos (use more if small, fewer if large)
1/4 med Spanish onion (or yellow)
3 cloves garlic
1/4 c chopped fresh cilantro
1/4 c white vinegar
2 tsp salt
1 tsp liquid mesquite smoke
Preheat BBQ (or stovetop grill pan) on high. Remove stems from tomatoes, then rub some oil over each. Leave stems on jalapenos and rub oil on them, too.
Place tomatoes on grill when it’s hot. After about 10 minutes, add all jalapenos. In about 10 minutes, turn the tomatoes and peppers. When almost all of the surface of the peppers are black, remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Remove from grill and allow veggies to cool.
Remove skin from tomatoes and place in a food processor. Pinch the stem end from each pepper, remove any skin that has burned, and place into food processor with tomatoes.
Add remaining ingredients and puree on high for 5-10 seconds. Chill for several hours or overnight before serving. Makes about 2 cups.
via perry’s plate
