grilled salsa.
September 12, 2011
Grilled salsa?! Sounds messy, right? To an unknowing ear, the phrase might conjure visions of pouring a jar of salsa over the grate of a hot barbeque. Hmm. There are some logistics to work out there.
But what we really mean to say is that adding a bit of grill to veggies BEFORE assembling a salsa makes for an amazing chip-dipping experience! And with the bounty of the summer growing season in full swing, we have peppers, tomatoes & onions coming out of our ears (oh my!).
To make yours:
Preheat a grill to medium-high heat. Charcoal or gas, the choice is yours.
Gather your grilling veggies. We used a red onion, a few smallish tomatoes, and several large pasilla peppers.
Put your veggies in a bowl and drizzle with about a teaspoon of oil. You don’t need much, just a little something to help brown the outside of the veggies. Place the veggies on the preheated grill. Cover and cook until beginning to brown and blister, about 10 minutes, turning veggies frequently. Pull veggies off of grill and allow to cool to room temperature.
Meanwhile, chop a few fresh tomatoes into a small dice, roughly chop a generous handful of fresh cilantro, and cut an avocado into a small dice. Allow those flavors to mingle in a medium bowl until the rest of the veggies are cool.
Once the rest of the veggies are cool, chop those into a small dice. Add a dash of salt and a squeeze of lime. Mix everything all around and taste. Depending on the heat of your peppers, you may want to add some cayenne pepper. Or some chipoltle chiles.
As you can see, this is really more of a method than a recipe, but your tastebuds won’t lie. Try the salsa on a chip. Keep testing, ideally with a St. Peter’s Sorghum Beer nearby, until the flavor is just right. And then yell “WHO ATE ALL MY SALSA?”
