Here is a great summer salsa, with fresh fire roasted tomatoes on the grill! Perfect addition to chips and a cool margarita night on the patio! ♥
Makes 8 servings
Fire Roasted Tomatoes ( see recipe below) or if you want fast & easy 1 can (14 oz)
1 cup fresh cherry tomatoes, sliced in half
1/2 cup white onion, chopped
2 cloves garlic, chopped
1/2 jalapeño, chopped
2 chipotle peppers in adobo, plus 1 tsp of the adobo sauce
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 cup cilantro
1 lime, juiced
Combine all ingredients in the food processor or high powered blender and pulse until everything is evenly blended.
Taste and adjust salt and pepper as needed. Add more chipotle peppers if you like it extra spic.
Remove from food processor or blender and refrigerate
Fire Roasted Tomatoes
12 to 24 tomatoes, depending on how small or big of a batch you want
Wipe down your grates with olive oil before turning on. I use a cloth or a brush.
Get your grill fired up.
Let it get hot. I always preheat my grill just like my oven.
Turn it down to a medium heat.
Brush your clean tomatoes with some olive oil. If you don't want to do this step you can roast them without oil. I've done them both ways. Both are good.
Place your tomatoes on the grill. I did this batch whole. No need to cut in half.
Let them cook for about 5 to 9 minutes depending on the size and ripeness of your tomatoes.
Once they develop char you want to use long handled tongs to flip these suckers over.
Cook for another 5 to 9 minutes, depending on your tomatoes.
Once they develop beautiful char on them take them off the grill and place them in a large bowl or casserole dish.
Turn off your grill.
Now cover the bowl or casserole dish with either tinfoil (my preference) or plastic wrap (I freaking hate plastic wrap with a passion) and allow the temperature of the tomatoes to come down. Covering them will help you remove the skins easily once they cool.
Once the tomatoes cool you need to remove the blackened skins. It's easy and quick, trust me.
Throw away the skins.
You are now left with beautiful fire roasted tomatoes!
Cut them up into chunky pieces, and make sure you keep the juices from the bowl and from the cutting process. Those juices are amazeballs in sauces.
You can either get crack-a-lacking on some amazing sauce or you can transfer to a container to either refrigerate or freeze for use later. Make sure you pop in some juice, that's the good stuff so do not waste it.
You can do anything with these fire roasted tomatoes.Make a pasta sauce, marinara, blush sauce, salsa, chili or soup.