It's All About the Grill

Homemade salsa is a summer staple around here.  I make it every couple of weeks throughout the summer months.  I realized the last time I made it, I hadn't shared it with all of you yet.  The key is to grill the tomatoes, onions, and jalapenos.  That, and a secret ingredient I'll share with you in just a moment.  This is the best with garden ripened tomatoes, but it's still pretty darn tasty with store bought tomatoes. 

Grilled Salsa

2 cloves garlic
Extra Virgin Olive Oil
2 pounds Roma tomatoes (you can use any that suit your fancy--I like Roma because they aren't as watery)
1 slice/hunk of onion that is equivalent to about 1 cup
2 jalapenos (the ones I got were duds though...not very hot at all, which happens fairly often, so you may want more if you like it really hot)
1/3 cup cilantro, packed
2 tablespoons fresh lime juice (can use rice vinegar in a pinch)
Salt to taste

and the secret ingredient....

Liquid Smoke  (you'll find it in the near the condiments at your grocer)

(I know, this is so not even close to real food, and it goes against all my new found beliefs...but for this salsa, I make an exception--it's that good.)  And be warned, a little liquid smoke goes a LONG way.  Start with about 1/4 teaspoon...and go from there.  You can always add more if necessary. 

Start by washing tomatoes and jalapenos and slice up a hunk of onion.  Drizzle some extra virgin olive oil over them and rub each down to distribute the oil evenly.

Set your grill to medium heat and place the tomatoes and onions on the grill.  Place the jalapenos on the top rack of the grill.  If you don't have a top rack, you will just to need to keep a closer eye on the jalapenos.  They will cook much faster, so keep watch.  Turn each after about 10 minutes...and remove from the grill once the skins are split and a little charred on the tomatoes, the onion is softened and the jalapenos have grill marks and are softened. 

Drop the garlic cloves through the feed tube with the food processor running. 

I just love that trick--no need to chop or mince, it does it for you.  For other food processor tricks, click here.

Next, cut up the grilled onion into quarters and pulse to chop onion into very small pieces.  Add tomatoes and process to combine.  Add in cilantro and lime juice and pulse until cilantro is chopped finely.  Pour into bowl and add salt and liquid smoke to taste. 

This time the tomatoes did not have a whole lot of flavor, so I added in about one tablespoon of tomato paste to add some addition flavor and color. 

Serve with tortilla chips as an appetizer or snack or along side White Enchiladas, enchiladas with a homemade red sauce and Spanish Rice, or just about any Mexican themed dish. 

I really hope you get to try it out...it's really quite amazing.

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Life As Mom Ultimate Recipe Swap
Two For Tuesdays Recipe Swap