Sunday, May 5, 2013

Happy Cinco De Mayo! ~ Grilled Tomato Salsa

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 jalepenos
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.

Oven Baked Tortilla Chips

I can't think of a better way of using leftover corn tortillas than to make homemade tortilla chips. Whenever I make enchiladas or tacos, I always have a bunch of extra corn tortillas. The thing I especially love about a recipe like this is you can just make the amount you want to eat, so if your anything like me, you can safeguard yourself against eating more chips than you intended. 

The one suggestion I have when you make these, is that the thinner the tortilla, the better the chip. 

Oven Baked Tortilla Chips
~makes about 4 servings~

What you need:
8 corn tortillas
canola (or vegetable) oil

What you do:
1. Adjust oven racks so one rack is on the upper-middle position and the other is on the lower-middle position. Preheat oven to 350.

2. Brush each tortilla with oil. Stack them all together and cut into 8 wedges. Divide the chips between 2 baking sheets. Sprinkle with salt and spread out evenly over the baking sheets.

3. Bake the chips for 8-12 minutes, until they start to become lightly browned. Remove from oven, flip the chips. Rotate the baking sheets so the one that was on the bottom rack is now on top and vice versa. Bake for an additional 8-12 minutes, until the chips are lightly golden and crispy.