THIS SALSA TAKES A LITTLE MORE TIME TO PUT TOGETHER, BUT IT’S WORTH EVERY BITE.
4 large cloves garlic
1 tablespoon olive oil
10 Roma tomatoes, halved
5 large jalapeños
1 large yellow onion, quartered
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lime juice
1/2 cup finely chopped fresh cilantro
1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
2. Cut a square of aluminum foil and make a pouch. Add the whole garlic cloves and olive oil, then wrap the pouch tightly and set it on the grill.
3. Put the tomatoes, skin side down, on the grill and cook until the skins are blackened and slip off easily. Flip them over and move them to a cooler area of the grill.
4. Put the jalapeños and the onion on the grill and cook until charred. When the skins on the jalapeños are blackened, slip them off and remove the stems and as many of the seeds as possible.
5. Unwrap the garlic and combine it with the oil, the jalapeños, half the onions, and tomatoes in a blender. Add the salt, pepper, and lime juice. Pulse until the mixture is well ground. Add a little more oil, lime juice, or water if the salsa is too thick. Chop the remaining onion and add it with the cilantro to the salsa and pulse only a couple of seconds to blend the ingredients.
6. Check for seasoning and add more salt and pepper if necessary. Let the salsa cool, then store in an airtight container.
Serves 8
This salsa is not only perfect to serve with chips but also as a condiment or sauce with grilled fish, chicken, and burgers.