This salsa is made with roasted garlic, which gives it a unique and flavorful taste. It is perfect for dipping or as a topping on your favorite Mexican dishes.
1 Cchopped green onions1/4 Cextra-virgin olive oil1/4 Chot pepper sauce1/4 CCajun spice blend3/4 cpacked cup garlic cloves, peeled10 ea large just-ripe tomatoes3 lb large yellow onions, peeled1/2 lb fresh jalapeno chiles1/2 qt fresh cilantro, chopped1 Cchopped green onions, including green tops1/4 Cextra-virgin olive oil1/4 Chot pepper sauce (I use Melinda's Extra Hot)1/4 CCajun spice blendThe original version calls for running vegetables through a meatgrinder.
However, you can coarsely chop small batches with a foodprocessor using on-off pulses.
Preliminaries: Build a charcoal fire, then scatter presoaked mesquitechips over the coals.
Using a mesh grilling rack, grill garlic cloves,turning often until golden brown.
Remove from grill; reserve.
Grilltomatoes, onions and chiles over glowing coals, turning frequently,until skin is charred.
Remove from grill and leave skin on vegetables.
Procedure: Core tomatoes; remove stems (not seeds or veins) fromchiles.
Cut tomatoes, onions, and chiles into chunks.
Place in foodprocessor or blender, then pulse on-off until mixture forms small,firm pieces.
Thoroughly combine ground vegetables with remainingingredients.
Cover; chill at least 24 hours before serving.
Yieldsabout 8-10 cups.
Ingredients
Directions
1 Cchopped green onions1/4 Cextra-virgin olive oil1/4 Chot pepper sauce1/4 CCajun spice blend3/4 cpacked cup garlic cloves, peeled10 ea large just-ripe tomatoes3 lb large yellow onions, peeled1/2 lb fresh jalapeno chiles1/2 qt fresh cilantro, chopped1 Cchopped green onions, including green tops1/4 Cextra-virgin olive oil1/4 Chot pepper sauce (I use Melinda's Extra Hot)1/4 CCajun spice blendThe original version calls for running vegetables through a meatgrinder.
However, you can coarsely chop small batches with a foodprocessor using on-off pulses.
Preliminaries: Build a charcoal fire, then scatter presoaked mesquitechips over the coals.
Using a mesh grilling rack, grill garlic cloves,turning often until golden brown.
Remove from grill; reserve.
Grilltomatoes, onions and chiles over glowing coals, turning frequently,until skin is charred.
Remove from grill and leave skin on vegetables.
Procedure: Core tomatoes; remove stems (not seeds or veins) fromchiles.
Cut tomatoes, onions, and chiles into chunks.
Place in foodprocessor or blender, then pulse on-off until mixture forms small,firm pieces.
Thoroughly combine ground vegetables with remainingingredients.
Cover; chill at least 24 hours before serving.
Yieldsabout 8-10 cups.
