Fire Roasted Salsa
from 1 vote
peeled and halved
(use more if preferred)
Prepare your charcoal grill for high heat, direct cooking. Add your choice of fruitwood if desired. Keep in mind that the vegetables need charring and won't be on too long.
Place unpeeled garlic cloves onto an 8" x 8" piece of foil. Top with a small amount of oil. Gather opposing sides and ends and seal the packet. Make sure there is a little room for steam to build.
Wash tomatoes, jalapenos, and pasilla pepper, then blot dry with paper towels. Brush with olive oil.
Peel the onion and cut it in half. Brush with olive oil.
Place vegetables and garlic packet onto the grill and cook until skins take on a deep brown appearance and skin begins to pull away from the tomatoes.
Stagger the cooking times as some items cook faster than others.
Rotate the vegetables for even browning.
Remove vegetables and garlic from the grill and place them onto a clean plate. Let them rest for 10 minutes or until cool enough to handle.
Peel the charred skins away, remove the seeds from peppers and tomatoes and place them into a food processor with the garlic.
Roughly chop the onion and add to the processor.
Add lime juice and a few pinches of salt and pulse 8-10 times.
Taste for flavor and adjust accordingly.
Transfer the fire-roasted salsa to an airtight container and store it in the refrigerator for 3-4 days.
Right before serving, chop half of the cilantro and stir into the salsa. Add the remaining whole leaves on top as garnish.
Photo by: Kacy Hulme from Pixabay