Here is a recipe for an amazing grilled salsa. Great smokey barbecue flavor with a nice amount of heat, but that's only if you add the jalapeno pepper. Here we go:
4 medium sized vine tomatoes
1 really big Spanish onion
3 red peppers
1 jalapeno pepper
3-5 cloves of garlic, chopped
a bunch of basil leaves, as much as you want to add
juice of 1/2 a lemon
4 tablespoons of olive oil
salt and pepper
Preheat the barbecue on high heat
1) Peel the onion and cut into 1 inch slices. Quarter the tomatoes. Put the red peppers and jalapeno pepper in a large bowl. Add 2 tablespoons of olive oil, salt and pepper and toss to coat the peppers.
2) In a separate bowl, add 2 tablespoons of olive oil to the bunch of basil leaves and chopped garlic. Mash until a paste forms. (I recommend using a mortar and pestle for this)
3) Place the peppers and onions on the grill, over the heat. If you have a top rack on your barbecue, place the quartered tomatoes on it with the skin side down. Place a small dollop of the basil-garlic paste on the tomato so they cook together. If you don't have a top part of the grill, use indirect heat to cook.
4) Remove peppers once they are charred on the outside, the onions once they start to soften, and the tomatoes when the they become very soft to the touch.
5) Remove skins from peppers and chop into 1 inch pieces. Remove the skin and the seeds from the jalapeno pepper and finely chop. Chop the onions into the same size as the red peppers. Place everything into a large bowl. Remove the skins from the tomatoes and place in a separate bowl. Mash the tomatoes with a fork to break it up into smaller soft chunks and add to the larger bowl with all other ingredients.
6) Add lemon juice, salt and pepper, and any remaining basil-garlic paste (if there's any left). Mix together, cover with plastic wrap and let cool in the fridge for an hour, then dig in!
Enjoy and tell me what you think.
Grilled mango, pineapple and jalapenos with a honey rice wine vinegar dressing is amazings with lots of onions and fresh roasted red peppers. It is great over chicken that has been marinated in red pepper flakes, lime juice, and pineapple juice. It is a great summer dinner. Serve with some jasmine rice that has some scallions and cooked in chicken broth and lime zest with fresh scallions and Served with a grilled tomato half. My kind of summer grilling.
Being in FL and grilling year round, grilled salsa is a favorite of mine. Besides it seems almost every part you go to has salsa. Weather it mango, papaya, avacado, a mix of all, roasted, grilled or smoked or fresh.
I grilled and smoked this weekend and smoked a couple large FL sweet onions and tomatoes. I put the papaya on the last 15 minutes. I am chopping it up tonight with fresh cilantro, lime juice olive oil, a drizzle of honey and balsamic with fresh garlic and serving it over fresh grilled grouper. Some fresh market fresh white corn and grilled polenta.