Wednesday, October 10, 2007

Heaven on a chip...

Well, we don't have any more tomatoes in our yard, but I thought I would post this recipe anyway, as a last salute to summer. This salsa is so completely easy to make, and tastes ten million times better than any store bought one. Can't go wrong with Molly's recipes!

Grilled Tomato Salsa

by Molly Wizenberg

Taken from

(If you don’t have a grill at the ready, you can achieve the same - or similar - ends with your broiler.)

2 ½ - 3 lb. ripe Roma tomatoes
1 large onion
1 head garlic
1 - 4 jalapeños
2 - 4 lemons or limes, or a mixture of both
½ bunch cilantro

Preheat your grill. If you’re using a charcoal grill, get it nice and hot.While the grill heats, prepare the vegetables. Rinse the tomatoes, and set them aside. Peel and trim the onion; then cut it in half along its equator. Trim the top off the head of garlic, revealing the tips of the cloves inside; then wrap the entire head in aluminum foil. Rinse the jalapeños, and trim off their stems. If you want a very mild salsa, remove their seeds; otherwise, leave them intact.

Arrange the tomatoes, onion halves, jalapeños, and garlic on the grill. We like to close the lid to help keep it hot, but if you’re using a charcoal grill, this might create a smoky flavor, which you may or may not want. It’s up to you. Either way, let the vegetables cook, turning them once or twice, until they are nicely charred. The onions should be quite blackened on their cut sides, and the jalapeños should be charred. [A tidbit of interest: the more you cook the jalapeños, the less spicy they will be.] The tomato skins will begin to wrinkle a bit and blacken, and some of the tomatoes will split open. Carefully open the foil packet to check the garlic: does it feel soft? If not, return it to the grill until it does.

When the vegetables are ready, transfer them to a large sheet pan, and cool to room temperature. Dump the tomatoes, onion, and 1 jalapeño into the bowl of a large food processor. (Ours is an 11-cup.) Remove the softened cloves from the head of garlic, and add them to the bowl. And add the juice of 2 lemons (or limes), the cilantro, and a good dose of salt. Process to a salsa consistency. Taste, and add more jalapeño, lemon juice, and salt to taste. Taste, and tweak until it is to your liking.Refrigerate until thoroughly chilled before serving.

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