Fire Roasted Salsa

Blue Mesa Grill Recipe

7 medium tomatoes, cored
6 green onions, trimmed
1/2 bunch cilantro
1 tablespoon vegetable oil
2 Hatch chiles, stemmed (or Anaheims if Hatch are not available)
2 serrano peppers, stemmed
2 large garlic cloves, peeled and very finely chopped
juice of one lime
1 teaspoon salt (or more if desired)
1/2 teaspoon ground white pepper
1/2 teaspoon ground oregano

Place the tomatoes and green onions on a hot mesquite grill—over hot coals, not high flames. Pile cilantro on top, so that it does not touch the grill. Grill the vegetables about 7 minutes, or until they are blistered.  Drain the tomatoes after cooking. Heat oil in saute pan and saute serrano and Hatch peppers until soft.

Remove cilantro stems. Place peppers, tomatoes, onions, and cilantro leaves in food processor and pulse until just coarsely ground. Transfer to a bowl, add remaining ingredients, and mix well. Makes about 4 cups salsa.

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