Roasted garlic salsa


3/4 packed cup garlic cloves, peeled
10 large ripe tomatoes
3 lbs large yellow onions, peeled
1/2 lb fresh jalapeno chiles
1/2 qt fresh cilantro, chopped
1 cup chopped green onions, including green tops
1/4 cup extra-virgin olive oil
1/4 cup hot pepper sauce
1/4 cup cajun spice blend

How to prepare

The original version calls for running vegetables through a meat grinder. However, you can coarsely chop small batches with a food processor using on-off pulses.
Preliminaries: build a charcoal fire, then scatter presoaked mesquite chips over the coals. Using a mesh grilling rack, grill garlic cloves, turning often until golden brown. Remove from grill; reserve. Grill tomatoes, onions and chiles over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin on vegetables.
Procedure: core tomatoes; remove stems (not seeds or veins) from chiles. Cut tomatoes, onions, and chiles into chunks. Place in food processor or blender, then pulse on-off until mixture forms small, firm pieces. Thoroughly combine ground vegetables with remaining ingredients. Cover; chill at least 24 hours before serving. Yields about 8-10 cups.

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