Thursday 26 July 2018

Recipe: Grilled Salsa

One of the aforementioned Camp America friends that I am still in touch with on Facebook shared this way of making salsa a whole year ago, and I only remembered I was going to copy it when she reshared it from her memories this week. I did it the same day. No time to waste on forgetting it again.

It's ridiculously easy. You select your vegetables. This is five tomatoes, two chillis, one yellow pepper, one red onion and four cloves of garlic. Cut up the toughies but leave the garlic in its skin.

Put them on a baking sheet, sprinkle with olive oil and I added salt here but I probably wouldn't bother next time. Put the whole lot under the grill for about 10 minutes. Turn the peppers and onions once. Don't bother with the tomatoes.

I was in such haste I almost forgot to take a picture of the grilled results.

Once everything is softened and grilled, slip the skins off the tomatoes and pop the garlic out of its skin. Bung the whole lot into a food processor with a big handful of chopped coriander (I used stalks as it was all we had).

Pulse briefly. I gave this five short pulses in my Kenwood and it was done. You'll know how chunky you like it, obvs. I did read one comment from someone who said they keep blending and eat it as a soup. I think that would work nicely.

I left the seeds in the chillis on this one and it has a nice kick to it, but not too strong. You can vary your veggies according to your taste. We made this to go with fajitas but then also ate it with lamb kebabs and in turkey wraps. So good. I recommend.

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