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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I made this salsa up from various recipes. I tried it on my family and it was a big hit Ingredients:
12 medium ripe tomatoes |
15 jalapenos |
4 -6 serrano peppers |
1 yellow onion |
1 bunch green onion, chopped |
4 -6 cloves garlic |
4 tablespoons chopped fresh cilantro |
5 tablespoons white vinegar |
1 tablespoon kosher salt |
4 teaspoons mesquite-flavored liquid smoke |
Directions:
1. Preheat your barbecue grill to high temperature.
2. Remove any stems from the tomatoes, then rub some vegetable oil over each tomato.
3. You can leave the stems on the jalapenos.
4. Place the tomatoes on the grill when its hot.
5. After about 10 minutes, place all of the jalapenos and serranos onto the grill.
6. In about 10 minutes you can turn the tomatoes and the peppers.
7. When almost the entire surface of the peppers has charred black you can remove them from the grill.
8. The tomatoes will turn partially black, but when the skin begins to come off they are done.
9. Put the peppers and tomatoes on a plate and let them cool.
10. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor.
11. Remove the stems from each of the peppers and place them into the food processor as well.
12. Discard the liquid thats left.
13. Add the remaining ingredients except green onions to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
14. Place the salsa into a covered container.
15. Stir in green onions.
16. Chill for 24 hours or overnight while the flavors blend.
17. Makes approximately 5 cups.
18. *This Salsa is very spicy.
19. If you want Medium Salsa, leave out the Serrano Peppers.
20. If you want mild salsa, leave out the Serrano peppers and cut the Jalapeno peppers in half.
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