Charred Tomato Salsa
This is a big hit and easy. I remember a few years back I made this salsa for some friends and their kids for a pool party/cookout get-together. One of the twins, Heather, was probably 8 at the time and loved it. She said, “It’s the best salsa I ever had”. I was worried it would be too hot for the kids and she ate a whole dish of it! I just use tomatoes, jalapeños, salt and cilantro. If you would like to add onion, garlic or lime juice… go right ahead.
After I posted the Charred Tomato Salsa recipe, my Great Aunt El called me and told me that’s how my Great Grandmother did the tomatoes and peppers in the summer. She would hold them with tongs and blacken them over the gas stove. Then peel the tomatoes and peppers, and grind in a molcajete, a stone mortar and pestle. I must have been channeling my Great Grandmother for me to think of it since nobody in the family taught me to do it that way. My Great Grandmother is from Michoacán, Mexico and opened the first Mexican restaurant in Cleveland, Ohio… La Fiesta! It is still open today and is run by my Great Aunt Toni.
Charred Tomato Salsa
2 pounds tomatoes
1-2 jalapeños
Salt
Cilantro
Preheat grill to smoking hot! Rinse tomatoes and jalapeños, place on grill; continue turning until they have char marks. Remove and place in a bowl.
When cool enough to handle, cut out the cores of the tomatoes, cut in half (to double check for bad spots) and place in a food processor. Cut the stems off the peppers, if you want less heat, remove the seeds; place in the food processor. Add a handful or two of cilantro, more or less to taste and pulse on and off until desired consistency. More if you like it nice and smooth or less if you like it chunky. Add salt to taste; get out a bag of chips and dig in! Mix up a batch of margaritas that would be nice.
Warning this is addictive and will disappear like wildfire! I suggest double or triple the batch. If you have any left, cover and refrigerate, it will last a week but I doubt it. It’s great on eggs, tacos and burritos too.
