Adapted from Everyday Food
I was thinking about how those of you with grills, should try this recipe using a grill. I would imagine the timing to be similar for roasting the vegetables. Just look for blistered, slightly blackened sides on tomatoes, a golden hew on garlic, some blistering on onions and jalapenos as well. We are broiling out of necessity, but if you can take this thing outside and not heat up your house – that’s even better. Happy Fourth!
4 medium-sized tomatoes (1 1/2 pounds)
1 medium white onion, peeled and halved
3 jalapenos, trimmed
4 garlic cloves, unpeeled
Juice of 2 limes
1 1/2 teaspoons kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup fresh cilantro, chopped (optional)
1. Heat broiler with rack in top position. Place the tomatoes, onion, jalapenos and garlic in a single layer on a rimmed baking sheet. Broil for 6-8 minutes, until the vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently. (Remove garlic earlier if browning too quickly).
2. Discard garlic skins. In a good processor pulse garlic and vegetables until coarsely pureed. Add the lime juice and season with salt and pepper. Pulse to combine.
3. Transfer salsa to a bowl and stir in cilantro.
Salsa will keep in the refrigerator for up to 3 days, or frozen for up to 3 months.
Makes about 3 cups.
roasted salsa originally published on sassyradish.com
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