Grilled Salsa Roja
Posted by Jesse Griffiths on 29th Jul 2021
4-6 large, ripe tomatoes
1 white or yellow onion, unpeeled and halved
4-6 peppers, like serranos, jalapenos or poblanos, or a combination
3-4 garlic cloves, unpeeled
Juice of 2-3 limes
Salt to taste
Start a very hot fire in the PK and open all the vents. A mix of charcoal and some wood or wood chips is best for a mix of heat and smoke.
Char the tomatoes on all sides until very soft and the skins are blackened. Char the cut sides of the onion until very black. Turn the peppers, blistering them on all sides and softening them. Toast the garlic in its skin until well-browned and fragrant. This could take up to 20 minutes. Once done, remove ingredients to a pan and allow to cool off a little.
Peel the onion and garlic and remove the stems from the peppers. If you’d prefer a milder salsa, remove the seeds and membranes from the peppers, too.
Add all the ingredients to a food processor (for a chunkier salsa) or a blender (for a smoother salsa) and puree to desired texture. Add salt and lime to taste, then refrigerate for up to one week.