Thursday, June 16, 2011

Grilled Salsa

Grilled Salsa

6 large ripe tomatoes, hulled and halved

1 medium yellow onion, peeled and halved

2 red bell peppers, seeded and halved

4 jalapeno peppers, seeded and halved (leave seeds in for more heat)

2 limes, juiced

¼ cup extra virgin olive oil


Drizle oil over vegetables and lightly salt. Grill over medium heat until they begin to char, about 15-20 minutes, turning them over after 10. The tomtatoes will take the longest to cook. Remove from the grill and allow them to cool to room temperature. Puree in a food processor in batches. Add lime juice and season generously with salt to taste. Chill in the refrigerator at least 2 hours before serving.

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