Quote:
Originally posted by IBleedOrange24/7@Jul 23, 2005 3:39 AM
[b]kiddiedoc, I took the spicy grilled potato wedges recipe today, as a snack for myself and daughter.
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Glad you enjoyed!
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OK OK. . . .here it is, the BEST salsa you will ever eat.
CHIPOTLE GRILLED SALSA
This is 100% homemade, trial and error, and is a little different from traditional salsas because ALL the veggies are grilled. Dang good.
6 nice-sized ripe homegrown tomatoes
1/2 large onion
1 clove of elephant garlic or about a half a head of regular
1/2 Green bell pepper (if you like)
Peppers to taste: chilis, jalapenos, serranos, or habaneros (2-10)
Olive oil
1 lime
1/4 cup chopped fresh cilantro
1 teaspoon sea salt (regular will do)
1 teaspoon cumin or chili powder
1/2 teaspoon cracked black pepper
Directions:
Heat a vegetable rack (flat with round holes in it) over medium-high grill flames. Baste all of the vegetables in olive oil and cook until char marks appear. Don't overdo the tomatoes, but the peppers can stay on a while (7-8 minutes). Remove to a pan.
In a blender or food processor, combine the juice of 1 lime, the cilantro, and spices. Peel the garlic and add it, the onion, and peppers. You can seed them first to cool it down. Blend for about 20 seconds.
Peel the skins from the charred tomatoes -- this is a messy process, but thats OK. You want the tomato "meat," and not the juice or skin. I've found it easiest to kind of squeeze the tomato out of the skin after cutting out the stem. Now, add the tomato meat to the blender and process only until the big chunks are ground up. You may have to push them down with a wooden spoon.
Pour into a glass jar, chill, and serve with chips. You're going to want something cold to drink if you went heavy on the habbies!
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