We make this salsa before every tailgate. It is a modification of the Chevy’s Tex Mex Restaurant chain salsa. It is always a huge hit.
- 6 medium tomatoes
- 3 small jalapenos
- 1/4 medium Spanish onion(Yellow onion)
- 3 garlic cloves
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons white vinegar
- 2 teaspoons salt
- 1 teaspoon liquid smoke (mesquite-flavored)
- Preheat your barbecue grill to high temperature.
- Remove any stems from the tomatoes, place in bowl,then rub some oil over each tomato. You can leave the stems on the jalapenos.
- Place the tomatoes on the grill and cook about 10 minutes.
- Place the jalapenos onto the grill.
- Allow Tomatoes and jalapenos to cook an additional 10 minutes and turn.
- When almost the entire surface of the peppers has charred black you can remove them from the grill.
- The tomatoes will turn partially black, but when the skin begins to come off they are done.
- Put the peppers and tomatoes on a plate and let them cool Placing a bowl upside down over the them will make the skins easier to peel off later.
- When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end to remove them from each of the peppers. Cut in half and remove the seeds from the pepper. You can play with the heat by leaving some seeds in. Place them into the food processor. Toss out the liquid that remains on the plate.
- Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
- Place the salsa into a covered container and chill overnight while the flavors develop. (Makes about 4 – 5 cups).