Prep Time: 15 Mins
Cook Time: 20 Mins
Total Time: 35 Mins
Servings: 3 Cups
2 ½ pounds tomatoes
¼ medium Spanish onion (or yellow sweet onion)
3 garlic cloves
¼ cup of chopped fresh cilantro
¼ cup of white vinegar
2 tsp salt
1 tsp liquid mesquite smoke
1. Set the grill pan (or barbecue) to high heat.
2. Take the stems off the tomatoes and rub some oil on each one. Remove the stems from the jalapenos and
massage them with oil. When the grill is hot, add the tomatoes.
3. Add all of the jalapenos after approximately 10 minutes. Turn the peppers and tomatoes after 10 minutes.
4. Remove the peppers from the grill when practically the entire surface is black. The tomatoes will start to
partially turn black but are finished when the skin starts to peel off. Remove from the grill, cover them for a
little time to steam them, then let the vegetables cool.
5. Toss tomatoes into a food processor after peeling them and discarding the seeds (if using). Remove any
charred skin by pinching each pepper’s stem end. Cut as many seeds in half to get rid of as many as possible
(unless you want the salsa extra spicy). Add the tomatoes and jalapenos to the food processor.
6. After adding the last ingredient, pulse for about a minute. Before serving, let the food refrigerate for at least an hour or overnight for the finest flavor.
7. About 2 cups of yield.
1. It was still fairly spicy even after removing all of the seeds and part of the white veins from the peppers; it
was roughly as hot as “medium” store-bought salsa.
2. You will observe that there is a sizable amount of liquid in the bowl once the tomatoes have cooled
(especially if you let them sit overnight). It all goes back into the salsa, making it quite watery. This time, I
didn’t add any back since I preferred the thicker texture. Hold onto the liquid in case you need to thin it out
later since it thickens as it sits in the refrigerator.