Elizabeth Garcia | Bluebonnet EC
Ripe, flavorful tomatoes are key to creating the best flavor, Garcia tells us. Grilling the vegetables creates a smoky salsa that’s best enjoyed warm with tortilla chips, smoked chicken or grilled fish.
6 jalapeño peppers
1 tablespoon chopped fresh rosemary
2 cloves garlic, chopped
1/2 teaspoon olive oil, plus more as desired
1. Prepare a grill for direct heat cooking and build a medium-high fire.
2. Grill the jalapeños and tomatoes until blistered, turning as needed for even cooking, then place in a paper sack to steam.
3. Combine the rosemary, garlic and olive oil in a food processor and pulse into a coarse purée, then allow the mixture to macerate for a few minutes. Add seeded, stemmed jalapeños and pulse until the peppers are chopped. Remove to serving dish.
4. Place the grilled tomatoes in the food processor, add a pinch of salt and pulse 4–5 times, then fold into the pepper mixture. Taste for seasonings and adjust salt as desired.
Makes about 1 1/2 cups.
For a spicier salsa, use a combination of serrano and jalapeño peppers and/or leave the seeds in a couple of them. To ensure the vegetables don’t stick to the grill, toss them with enough olive oil to coat before cooking.