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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a wonderful smokey and spicy salsa is great with chips or with any dish. It is easy to adjust the spicey and chunky levels for desired taste. I made some and brought it to work and it was gone within a couple of hours. Ingredients:
3 tomatoes (more if you use roma) |
2 habanero peppers |
2 jalapenos |
1/4 red bell pepper |
5 garlic cloves |
1/4 bunch cilantro |
1/2 teaspoon dried chipotle powder |
1 teaspoon salt |
1/4 teaspoon cumin |
1/3 teaspoon oregano |
1 tablespoon lime juice |
1 tablespoon balsamic vinegar |
1 tablespoon olive oil |
Directions:
1. 1) soak Mesquite chips in water for 10 to 15 minutes.
2. 2) quarter up tomatoes
3. 3) place them in container for chips, and place on one side of grill.
4. 4) start up the grill til it is warmed up.
5. 5) then bring the tomatoes, peppers, and garlic to the grill, place them on the opposite side of the chips and close the lid.
6. 6) in about 10 minute or so flip the food and let sit for another 10 minute Let it cook til there are grill marks.
7. 7) cut up cilantro and place in blender.
8. 8) place tomatoes in blender( cut them smaller for finer salsa) also leave some out til the end of the blend.
9. 9) crush garlic and place in there
10. 10) chop peppers and place in blender( remove seeds for less heat).
11. 11) add in seasonings, vinegar, lime, and olive oil.
12. 12) puree til you reach your desired chunky level ( add in the left out tomatoes if you did that) and set blender to chop.
13. 13) (Optional) place in a pot on the stove and cook on med heat, it seems to blend the flavors quicker. Put in a container and enjoy!
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