Yield: 1 Servings
6 md tomatoes
10 jalapenos,(red is best)
1/4 a medium Spanish onion
2 cloves garlic
2 T fresh cilantro,Chopped
2 T white vinegar
2 t salt
1 1/2 t mesquite-flavored liquid
-smoke
1. Preheat your barbecue grill to high temperature.
2. Remove any stems from the tomatoes, then rub some oil over each tomato.
You can leave the stems on the jalapenos.
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. 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. Put the peppers and
tomatoes on a plate and let them cool.
4. 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 on the plate.
5. 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.
6. Place the salsa into a covered container and chill for several hours or
overnight while the flavors develop. Makes approximately 2 cups.
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