Looking for a crowd pleaser? Want to take your tailgating game up a notch? Trying to find ways to use your hearty pepper and tomato crop?
Try this super easy step-by-step recipe for grilled salsa. We served it over the weekend to rave reviews!
Grilled Salsa: Step-by-Step
- Halve tomatoes (we used 5)
- Rough chop onions and peppers (we used 6 shishito peppers, 2 red fresno chili peppers, and 1 infinity pepper) … need help on pepper hotness, check the Scoville scale.
- Peal a whole clove of garlic.
- Put everything into your Clay Coyote Flameware Grill Basket.
- Add a little olive oil, just enough to keep everything moving, and toss.
- Put the grill basket over medium high heat, cook for 15-20 minutes, stirring once to make sure nothing is sticking and everything is getting equally grilled.
You can use metal tongs on the grill basket, see how a little oil goes a long way:
- Take off the grill when the peppers are blistered and black, and the tomatoes are softened.
- Let cool.
- Puree in a blender or food processor with a whole bunch of cilantro (yes you can toss in the stems) and some salt. (We used about 1 tablespoon for 6 cups of salsa). Taste with a chip, that helps make sure you don’t over salt.
- Want it to go farther? Add canned stewed tomatoes and puree until it’s the consistency and amount desired. (We used an additional 24 oz of tomatoes to make 6 cups of salsa.
- Serve or store in an airtight container up to 2 weeks in the fridge, or freeze for up to 12 months.
- NOTE: This is a fun dish, add in other things that appeal to you (like lime); remove things that don’t fit your fancy (like infinity peppers or an entire clove of garlic). The best way to know you’re on the right track is to taste test as you go along. I’ll be honest, I’ve made this 20 times and it’s never the same twice, so embrace whatever’s in your larder and know it’s going to be amazing.