Miles and I took the first two weeks of July off to go do some surfing in Samoa with a few friends. We had an epic time! It is a beautiful island full of beautiful people. I’ll let my pictures (below) tell you all about it.
My garden was bursting with tomatoes when we returned and I really wanted to use up a few at one time before they went bad. I also had no desire to use anything in my kitchen that would produce heat since summer in Southern California decided to arrive while we were gone.
There can be a few issues when one tries to make salsa. It can be watery and often times it can have a raw garlic and onion taste. When you grill the tomatoes in this recipe, a lot of the moisture is cooked out and the flavor is condensed. The garlic and onions take on a roasted, charred flavor and the jalapeno loses a bit of it’s bite. Finished with a touch of lime juice and plenty of fresh cilantro and green onions, this salsa will make you glad you have all those tomatoes to use up.
- 3 large tomatoes, cut in half
- 3 large cloves garlic (not peeled)
- 1 jalapeno
- 1/2 red onion cut into 1 inch rings
- 2 Tbsp olive oil
- kosher salt
- fresh ground black pepper
- 2 green onions, finely chopped
- 1/2 cup chopped fresh cilantro
- juice of one lime
- 1/2 tsp agave (or sugar)
- Preheat well-seasoned grill to 500 degrees (mine usually takes about 5 minutes on high).
- Season tomatoes, garlic, jalapeno and onion with a sprinkle of kosher salt and pepper, and drizzle with olive oil.
- Place tomatoes, jalapeno, garlic and onion on grill. Close grill and let cook 5 minutes.
- Turn everything on the grill except for the tomatoes, and grill another 5 minutes. Remove garlic if it is really burning. Everything should be starting to char, and the tomato skin might start to peel.
- Remove everything from the grill if it is nice and charred, or continue to cook another few minutes (tomatoes will be soft but not falling through the gates).
- Remove skin from garlic, and the stem and seeds from the jalapeno.
- Using a food processor, pulse everything that was on the grill until it is the desired consistency (I like mine on the smoother side).
- Add lime, agave and fresh herbs. Season with more kosher salt if necessary.
- Salsa should be about room temperature. Store in an airtight container in the fridge (up to a week) until ready to use.
- I used beefsteak tomatoes that were on the large side, so adjust your cooking time according to how big your tomatoes are (less time for smaller).
- Add more lime if the salsa is too thick. It will also thicken up a bit in the fridge.