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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A differesn kinda salsa - nice smokey flavor; goes wonderful with blue corn chips Ingredients:
8 firm medium tomatoes, cold |
3 small jalapenoes |
3 clove garlic |
1 teaspoon salt |
1/2 cups water |
1 white onion, diced |
2 tablespoons chopped fresh cilantro |
Directions:
1. Preheat barbecue grill to high heat.
2. Place 6 of the tomatoes, stem-side-down, removing any stems, directly on the grill. Allow the tomatoes to roast over the flame for 20 to 30 minutes.
3. When the tomatoes are very charred and blackened on the first side, flip them over and continue to grill for another 20 to 30 minutes until most of the surface of each tomato is black.
4. When you flip over the tomatoes, add the jalapeno peppers to the grill, removing the stems first. The jalapeno skin will blacken like the tomatoes. Turn the peppers as they cook so that the entire surface darkens.
5. Take the tomatoes and peppers off the grill and put them in a bowl to cool for 10 or 15 minutes.
6. Dump the tomatoes and peppers and any liquid in the bowl into a blender. Add a clove of garlic and the salt and blend on high speed until pureed.
7. Add water and blend again on high speed for 30 to 45 seconds. As the blacked bits of tomato are chopped finer, the sauce will darken.
8. Pour the mixture into a bowl.
9. Dice the remaining tomatoes and add it to the salsa. Add the onion and cilantro, then cool the mixture in the refrigerator.
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