This has become my go to salsa mix but this is the biggest and spiciest batch i have made yet.
​
12 roma tomatoes or about 3lbs
2-3 red onions depending on their size
2 honey crisp apples for sweetness
half a bulb of garlic
peppers to taste
​
Half the tomatoes long ways, trim the roots and shoots ends off the onions then quarter those. remove the paper from the garlic cloves, peel the carrot. I didn’t deseed any of the peppers so this one is full flavor, i cut off their stems and tossed them right on the foil. (the thai and cayenne peppers didn’t make it in due to an executive decision, and based on the heat of the final product, i feel that was a wise choice on my part).
Put everything on the grill until it starts to carbonize a bit, flipping and rotating as needed to keep from burning them up. Once blackened enough for my taste toss into a food proprocessor, add about a tbs of salt, another of lime juice, and if needed some sugar to balance the heat and acidity.
My only complaint with this mixture is that it is thick enough to scoop but doesn’t stick well to salsa delivery vehicles so you have to really commit to a big old scoop – no dainty dabs
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This has become my go to salsa mix but this is the biggest and spiciest batch i have made yet.
​
12 roma tomatoes or about 3lbs
2-3 red onions depending on their size
2 honey crisp apples for sweetness
half a bulb of garlic
peppers to taste
​
Half the tomatoes long ways, trim the roots and shoots ends off the onions then quarter those. remove the paper from the garlic cloves, peel the carrot. I didn’t deseed any of the peppers so this one is full flavor, i cut off their stems and tossed them right on the foil. (the thai and cayenne peppers didn’t make it in due to an executive decision, and based on the heat of the final product, i feel that was a wise choice on my part).
Put everything on the grill until it starts to carbonize a bit, flipping and rotating as needed to keep from burning them up. Once blackened enough for my taste toss into a food proprocessor, add about a tbs of salt, another of lime juice, and if needed some sugar to balance the heat and acidity.
My only complaint with this mixture is that it is thick enough to scoop but doesn’t stick well to salsa delivery vehicles so you have to really commit to a big old scoop – no dainty dabs