Baja Fresh Grilled Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
7 firm medium tomatoes, cold
1 small jalapeno
1 clove garlic
1 tsp. Salt
1 ½ cups water (optional, depends on how juicy your tomatoes are)
juice of 1 lime
4 tablespoons chopped cilantro (fresh)
Instructions:
Heat grill to 500 degrees. Place the tomatoes and jalapenos on the grill and grill until they are completely black. Then Just throw everything in the blender or food processor and pulse until smooth. You’ll be hard pressed not to dip chips even though its still warm! I have kept this in the fridge for up to a week, but usually can it in a water bath for 30 minutes in pint or quart size jars.
Adapted from mybizzykitchen.com