Print Friendly Recipe
- Bill Echols
- 6 medium tomatoes
- olive oil
- 1 fresh red or green jalapeno pepper
- 1/2 cup (125 ml) diced Spanish onion
- 2 cloves garlic
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) fresh lime juice (or vinegar)
- 2 tsp (10 ml) salt
- 1-1/2 tsp (7 ml) mesquite-flavored liquid smoke (optional)
- Preheat a large cast iron skillet over medium-high heat.
- Remove stems from the tomatoes, then rub oil over each tomato.
- Put the tomatoes on the skillet, turning them every now and then.
- After about 5 minutes, add all the jalapeno to the skillet.
- Continue to turn the tomatoes and pepper periodically.
- When almost the entire surface of the pepper has charred black, remove them from the grill.
- The tomatoes will turn partially black. When the skin begins to come off they are done.
- Put the pepper and tomatoes on a platter and let them cool.
- When the tomatoes and pepper are cool enough to handle, remove most of the skin from the tomatoes and place them into a food processor.
- Place jalapeno into the food processor, including the stem ends.
- Discard the liquid remaining on the platter.
- Add remaining ingredients to the food processor and puree on high speed for 5 to 10 seconds or until the mixture has a smooth consistency.
- Place the salsa into a covered container and chill for several hours or overnight so that the flavors develop.
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