Salsa Roja a la Parrilla (Grilled Tomato Salsa)Course: AppetizersCuisine: MexicanDifficulty: Easy
Grilling your salsa vegetables imparts a warm smokiness and makes for a restaurant-quality experience. Remember that salsa is a truly customizable dish. Use this recipe as a template and adjust according to your liking.
6-7 Roma tomatoes, halved lengthwise
1 medium or ¾ of large white onion, peeled and quartered, root intact
2 jalapeño chili peppers
2 tbsp vegetable oil, divided
⅓ cup fresh cilantro, finely chopped
- Prepare grill. In a large bowl, toss tomatoes, onions and peppers in 1 tablespoon olive oil to evenly coat.
- Clean grill grates and grease with remaining oil using tongs and paper towel. Place the tomatoes on the grill skin side down. Add the onions and peppers and grill over a medium-high heat until the skins are well charred. Turn the peppers and onions as necessary. The vegetables will all cook at different speeds.
- Allow the peppers to cool enough, and slice the stem caps off. In a blender, puree the tomatoes, onions and 1 or both of the jalapenos (depending on heat preference) for about 30 seconds. Add the cilantro and 1/2 teaspoon of salt and puree for a few more moments until the cilantro looks well mixed. Taste for additional salt.
- Serve warm with chips, scrambled eggs or as a condiment for chicken or pork. Can be refrigerated for 3-4 days. Reheat before serving again. This salsa tastes best warm.