Grilled Salsa

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End of summer means end of tomato season, and trust me, this is my least favorite statement, ever. I love tomatoes. I’ll take any lengths to hold onto those delicious flavor bombs for as long as possible, and that’s why I make big batches of grilled salsa as often as I can. It’s so simple. Grill a few veggies, blend with cilantro, salt, and serve over tacos, chips, really anything. Let’s do it.

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4 ripe tomatoes
1 small white onion
1 jalapeno
½ cup water
½ cup fresh cilantro
1-2 T salt
2 T oil

1. Preheat the Char-Griller to high. Scrape the grates, and make sure they’re clean and hot.
2. While the grill preheats, cut tomatoes and jalapeño in half, onion into quarters, and toss with 1 T of salt and the oil. Add to grill, and char on all sides for 3-4 mins each turn, until nice color and marks appear on the outsides of the veggies.
3. Transfer grilled veggies to blender, add water, remaining salt, and the fresh cilantro. Pulse until salsa is the texture you like. If you like it chunky, 3-6 times should do it. If you prefer a restaurant style salsa, blend on high for 30-60 seconds. Store in fridge for up to 10 days. Enjoy!

Thanks for reading, friends!

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