One of reasons I keep coming back is the Salsa Baja, it's my favorite. I love so many things charred, blackened or broiled. For me, the completely charred tomatoes and jalapeno in this recipe are perfect. It's what makes it special. You may feel like you are ruining the tomatoes, and you've got a burnt mess. Stick with it! I've added pictures of the black tomatoes so you can see how it could seem bad. But, bad never tasted so good! Recipe adapted from Todd Wilbur.
9 firm medium tomatoes, *chilled~ this will help them stay intact during grilling
1 jalapeno, stem removed
1 clove garlic
1 teaspoon kosher salt
1 1/2 cups water
1 1/2 limes, juiced
1/4 cup white onion, diced
1/4 cup cilantro, chopped
Preheat barbecue grill to high heat.
Place 7 of the chilled tomatoes, stem~side down (remove stems), directly on the grill. Allow the tomatoes to roast over the flame for 20~30 minutes until most of the surface of each tomato is black. (I roasted my tomatoes at about 550~600 degrees for 25 minutes). Add the jalapeno to the grill and turn over the tomatoes and roast another 20~30 minutes. Turn the jalapeno once during cooking so the pepper blackens evenly.
Take the tomatoes and jalapeno off the grill and put them on a plate to cool for 10~15 minutes. Dump the tomatoes, jalapeno and any liquid into a blender. Add the garlic and salt and blend on high speed until the mixture is pureed. Add the water and lime juice and blend again on high speed for about 30 seconds.
Pour the mixture into a bowl. Dice the remaining tomato and add it to the salsa. Add the onion and cilantro, then cool the salsa in the refrigerator.
Makes about 4 cups.
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