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| 6 | Medium Tomatoes |
| 10 | Jalapenos (red is best) |
| 1/4 | Medium Spanish Onion |
| 2 Cloves | Garlic |
| 1 Tbsp. | Chopped Fresh Cilantro |
| 1 Tbsp. | White Vinegar |
| 2 Tsp. | Salt |
| 1 1/2 Tsp. | Mesquite-Flavored Liquid Smoke |
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| 1. |
Preheat your barbecue grill to high temperature. |
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| 2. |
Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos. |
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| 3. |
Place the tomatoes on the grill when it’s hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. |
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| 4. |
When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. |
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| 5. |
Put the peppers and tomatoes on a plate and let them cool. |
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| 6. |
When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains. |
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| 7. |
Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency. |
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| 8. |
Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. |
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Recipe Submitted By: Chris Diamond
Category: Other
Type: Salsa
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: Makes 2 Cups. |
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