Fire-Grilled Salsa with garlic and cilantro

Looks like the road to Newport is paved in salsa..and banana bread...

 Ingredients  two pints of tomatoes (I used a mixture of Roma, beefsteak and cherry tomatoes)  5 cloves of garlic  sm-medium red onion (I think you could also use a Spanish onion)  olive oil  salt and pepper  Cilantro  Jalapeno Pepper (medium)                                                          Plan of Attack  Cut onions and tomatoes into bite sized pieces. Peel garlic cloves. Skewer tomatoes, onions and garlic onto skewers. Brush with olive oil and sprinkle with salt.  Brush Jalapeño pepper with olive oil, and season with salt and pepper.  Put skewers and pepper on a fire-hot grill and cook until the outsides have a beautiful char on every side, turning regularly to ensure balanced cooking.  Remove skewers form the heat and cool; Let pepper cool.  Remove seeds and core from cooled pepper and add to a blender or food processor. Add tomatoes, garlic, and onions to the food processor/blender. Pulse on high until the salsa is a pureed salsa consistency. Add cilantro and salt and pepper according to your taste. Store your salsa in tupperwater or Mason jars and serve with tortilla chips.  *Makes about a pint of salsa.  Enjoy!  My comments: I was a little concerned I had too much char on my vegetables but as it happens they were cooked perfectly for our purposes. It was just awesome! I cook seasonably and use what is as local as possible. Today, it just so happens, some of my ingredients are as local as ya can get- from my own vegetable garden! The tomatoes are naturally sweet and if I had not pureed the salsa so much and kept some of the texture, it would've been awesome as well!       

Ingredients

two pints of tomatoes (I used a mixture of Roma, beefsteak and cherry tomatoes)

5 cloves of garlic

sm-medium red onion (I think you could also use a Spanish onion)

olive oil

salt and pepper

Cilantro

Jalapeno Pepper (medium)

                                                        Plan of Attack

Cut onions and tomatoes into bite sized pieces. Peel garlic cloves. Skewer tomatoes, onions and garlic onto skewers. Brush with olive oil and sprinkle with salt.

Brush Jalapeño pepper with olive oil, and season with salt and pepper.

Put skewers and pepper on a fire-hot grill and cook until the outsides have a beautiful char on every side, turning regularly to ensure balanced cooking.

Remove skewers form the heat and cool; Let pepper cool.

Remove seeds and core from cooled pepper and add to a blender or food processor. Add tomatoes, garlic, and onions to the food processor/blender. Pulse on high until the salsa is a pureed salsa consistency. Add cilantro and salt and pepper according to your taste. Store your salsa in tupperwater or Mason jars and serve with tortilla chips.

*Makes about a pint of salsa.

Enjoy!

My comments: I was a little concerned I had too much char on my vegetables but as it happens they were cooked perfectly for our purposes. It was just awesome! I cook seasonably and use what is as local as possible. Today, it just so happens, some of my ingredients are as local as ya can get- from my own vegetable garden! The tomatoes are naturally sweet and if I had not pureed the salsa so much and kept some of the texture, it would've been awesome as well! 

 

 

 My tum said "Mas Caliente por favor!" and I listened! 

My tum said "Mas Caliente por favor!" and I listened!