Okay, so maybe it’s not the World’s best salsa, but it’s my favorite that I’ve ever made. This recipe isn’t as easy as many others, not because there are a lot of ingredients, but because it’s slightly time consuming and messy. I can’t say it’s worth it to make it weekly, but every now and then it’s required in my house.
You start off by grilling the tomatoes and jalapenos, peeling off some of the charred skin of the tomatoes, but none of the jalapenos. I cut open the jalapenos and scrape some of the ribs and seeds out, because I like my salsa medium. If you like it super hot, you can leave everything as is.
Let them sit a while and cool off, and in the meantime, put a slightly diced spanish onion, cilantro, and garlic in a food processor (or just dice them yourself). I place them all in a bowl with the salt, pepper, liquid smoke, and vinegar.
Once the tomatoes and jalapenos are cooled off, place them in the food processor (or blender) and pulse. remove any big chunks that didn’t blend, and then combine with the rest of the mixture.
3-4 jumbo tomatoes
1 spanish onion
bunch of cilantro
2-3 cloves garlic
1 tsp salt
fresh ground pepper
3 tbsp vinegar
1 tsp liquid smoke
Put tomatoes on a medium grill, turn every 4 minutes. There should be blackened char marks and the skin should start pulling away. After a few turns, put the jalapenos on the grill and do the same.
In the meantime, put the quartered onion and roughly chopped cilantro and garlic in a food processor and pulse until they’re all about the same size chunks (or you can chop them all yourself). Remove from the food processor and place into a medium bowl. Put all the other ingredients into the bowl and mix.
Once the tomatoes and jalapenos are blackened, remove from the grill and let them sit until they’re cooled down. Once they are, remove some of the skin from the tomatoes, and then slice open the jalapenos. For mild salsa, remove all the ribs and seeds, for medium, leave some, and for hot, leave everything. place them in the food processor (or blender) and blend until smooth with a few chunks. Remove any large chunks with a slotted spoon, and then combine into the medium bowl with the rest of the ingredients. Let the salsa chill for at least 3 hours.