INGREDIENTS for Grilled Tomato Salsa
4 firm Heirloom tomatoes
1 large red onion
4 cloves garlic
½ red bell pepper
½ orange bell pepper
½ cup chopped cilantro
Juice of 1 lime
drizzle of olive oil
salt, to taste
Core the tomatoes. Cut in half and remove seeds.
Remove paper from tomatillos and cut in half.
Clean red onion, cut in half
Cut peppers and jalapenos in half. Remove seeds and rib.
Place the cut vegetables and garlic in a bowl, drizzle with olive oil and generously sprinkle with salt.
Heat the grill to a medium high heat. Place the vegetables in a grill pan or basket.
Grill for 10 – 15 minutes until veggies are well cooked and beginning to char.
(Alternatively, you can roast the vegetables in a 425 degree oven)
Allow vegetables to cool for a few minutes. Carefully put half the warm vegetables in your blender with half of the cilantro and pulse. Add additional vegetables and cilantro until the entire batch of tomato salsa can be processed to your desired consistency. Add lime juice and pulse one or two more times to combine.