My friend Saul whips up the most interesting, delicious and mouth-watering salsas. His skill at whipping up a batch is unrivaled in the household, and thus, spoiled me into taking his stuff as the standard by which other salsas are measured. He inherited this wonderful skill from his mother, Sra. Estela, a great cook and restaurateur, who owned a series of memorable dining places in Jalisco state in Mexico. Saul got an early start in his mother's kitchen and those long days in the hot grill did not go to waste.
To make the salsa featured in this post, gather four large ripe Roma tomatoes, ten pieces of really fresh and plump jalapeno peppers, and a clove of garlic. Cut each tomato in half, lengthwise and peel the garlic. Wash the jalapeno peppers and set aside. Grill the tomatoes and jalapeno peppers in a grill basket over medium heat. You may also line the grill with a strip of aluminum foil if a basket is not handy. Grill until slightly roasted but not charred. Remove from heat and allow to cool slightly. While warm, remove the stems from the peppers. In a food processor or blender, pulse the tomatoes and peppers with the clove of fresh garlic until chunky. do not puree the mixture. Add some sea salt to taste and pulse to allow the salt to blend into the mixture. Pour into a bowl and allow to cool before storing in a covered container. When properly stored in the refrigerator, the salsa will keep for three to five days. Before serving, top with chopped fresh cilantro. This grilled jalapeno and tomato salsa is great with any grilled meat, fish or vegetable, and a wonderful dip for Mexican cheese sticks or tortilla chips. Enjoy!
0 comments:
Post a Comment