Grilled Vegetable Salsa

by Peter on Sep.05, 2010, under grilling, sauce, vegetables

I’m a pig and a glutton, sometimes. I admit. It’s true.. The other day, for example, I made a wonderfully simple salsa, packed with the fresh flavors of late summer. That, in and of itself, doesn’t make me a glutton, but the fact that once I started eating it, I didn’t stop until I had polished off half of a family sized bag of tortilla chips does. In fact, for 2 nights salsa, chips and PBR (that’s Pabst Blue Ribbon-beer- for those not in the know) was my dinner. I look at it this way; at least I got my vegetables for the day!!!!

Seriously though, I love salsa in all its forms, from the simple pico de gallo, to complex mole like creations involving 15-20 ingredients or more, though I don’t make it as often as I should. Instead, I often take the lazy way out and just pick up a bottle at the store. Yes, I am ashamed of myself, especially as I so often gripe about people buying stuff at the store when it is so easy to make at home.

This time of year though, I’d be a fool not to make my own salsa. With so many of its ingredients at their peak of ripeness there is no way store bought can even come close to the beauty that is homemade salsa. A quick stroll through my local farmer’s market and I had all I needed to make some killer salsa, and at a fraction of the cost of the store bought stuff.

Grilled Vegetable Salsa
makes about 1 quart

4 pounds tomatoes
1 medium onion
3 cloves garlic
3-6 jalapenos, depending on how hot they are and how hot you like your salsa. I used 3 as my wife likes her salsa only medium hot.
1/2 bunch cilantro
4 Tbsp. vegetable oil
salt

Preheat your grill. Peel the onion and remove the core. Cut it into 3 thick slices. Use 2 Tbsp. of the oil to lightly oil the tomatoes, onions and jalapenos. Grill until lightly charred and slightly softened.

When done, core the tomatoes and remove the stems from the jalapenos. Roughly cut the tomatoes into 1/6ths or 1/8ths. Place the vegetables in a blender, along with the garlic and blend until well blended but not completely smooth. You will need to do this in 2-3 batches. You shouldn’t need to add any liquid if you place the tomatoes in first. Meanwhile add the remaining oil to a large skillet and heat until smoking. Add the puree to the skillet-be careful as it will sputter and spit-and cook for 10 minutes or until the salsa thickens slightly and turns a darker red. Remove from heat. Allow to cool to room temperature. While the salsa is cooking finely chop the cilantro and add when cool. Season with salt. Place in the refrigerator and allow the flavors to mature for at least 1-2 hours before serving.