The weather has been amazing here in the Pacific Northwest. It literally feels like the middle of summer. What a treat it's been, when typically we might be graced with a couple nice days around this time of year, we've had 2 solid weeks of summer-like weather. So in the spirit of not only Cinco de Mayo, but also the beautiful sunshiny weather, I thought I would take my salsa recipe out to the grill.
This salsa recipe reminds me a lot of the type you get when you eat out at a Mexican restaurant. I made oven baked tortilla chips to go with. Happy Cinco de Mayo!
Grilled Tomato Salsa
~makes about 3 cups~
What you need:
2 lbs. roma tomatoes, halved and cored (not seeded)
2 t. canola oil
3 T. finely chopped red onion
2 T. chopped cilantro
1 t. salt
1/2 t. sugar
2 T. lime juice
What you do:
1. Preheat your grill burners to high. Toss the halved tomatoes and jalepenos with the oil. When grill is heated. Place the tomatoes (cut-side down) and jalepenos on the grill. Grill uncovered for about 4-5 miuntes, or until the tomatoes get a good char of them, and turning the jalepenos occasionally to get an even char all over the outside of them. Flip tomatoes and cook until the skins are lightly charred and blistered, about another 4-5 minutes. Remove the tomatoes and jalepenos from the grill and let cool for about 10 minutes.
2. When tomatoes are cool, place them in a food processor and pulse a few times until pretty finely chopped. Stem, seed, scrape the skin and finely chop the jalepenos.
3. In a large bowl, mix all the salsa ingredients together. Let sit for about 10 minutes before serving.