Grilled SalsaSteven Raichlen
- Yield: Makes about 3 cups
- Equipment: Logs or wood chunks for your smoker or wood chips or chunks for your grill; aluminum foil pans
- 3 large ripe tomatoes, cut in half widthwise
- 3 large tomatillos, husked and cut in half widthwise (or more tomatoes)
- 1 small onion, peeled and cut in half
- 3 serrano chiles, cut in half lengthwise (for milder salsa remove the seeds)
- 1 habanero chile, cut in half lengthwise (for milder salsa remove the seeds)
- 1/2 cup fresh lime juice
- 1/2 cup chopped fresh cilantro
- Coarse sea salt
Step 1: If using a smoker: Set up your smoker following the manufacturer’s instructions and heat to 275 degrees.
If using a grill: Set up your grill for indirect grilling and heat to medium-low (275 degrees).
Step 2: Arrange the vegetables, cut sides up, in foil pans. Place in the smoker or away from the heat on the grill. Smoke the veggies until just beginning to soften, about 45 minutes to 1 hour. Keep some crispness—they shouldn’t be cooked. Transfer to a wire rack and let cool.
Step 3: Cut the veggies into 1-inch cubes and place in a food processor. Puree as coarsely or smoothly as you desire. Work in the lime juice, cilantro, and salt to taste: the salsa should be highly seasoned.
Step 4: Transfer the salsa to a serving bowl or jar. Serve at once, or jar and refrigerate—it will keep for several days.
Try this with Brisket Tacos.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2018 Barbacoa, Inc.