© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Travis Brady
AKA chipotle Garden Salsa (quick) - Version 2.0
Version 1.0 (milder, quicker, less smoky taste)
2 28 ounce cans diced tomatoes, or six cups diced tomatoes, all water drained
2 medium onions, peeled
1 bunch finely chopped cilantro
4 jalapeños, de-seeded, de-stemmed, fibers removed, finely chopped
2 medium and 2 large chipotle chilies rinsed, de-seeded and finely chopped (Latin foods section of store in small can labeled "chipotle Chiles in Adobo Sauce")
4 cloves garlic, peeled
2 limes, juice only
2 teaspoons apple cider vinegar
2 ½ teaspoons salt
1 teaspoon sugar
Grill Supplies (assuming gas grill):
1 bag mesquite wood chips
1 aluminum foil pie pan
Place two handfuls of mesquite wood chips in pie pan, and fold pan similar to taco shell, pinching ends together as best as possible to seal. Poke several holes in foil using a fork to allow smoke to escape when grilling, (but preventing flame ups). Light grill, place on high and close lid to build up heat.
Skewer the onions, garlic, and jalapeños. Place on grill, close grill lid to trap in smoke. Check every couple minutes and rotate skewers. The more rotating, the more the centers will cook before blackening the outside. Some blackening is desired, to enhance smoked taste. Typically, garlic will finish first, then jalapeños, then the onions (thus the 3 different skewers). Shouldn’t take more than 10 minutes or so for all to be done.
While the vegetables are grilling, finely chop cilantro, and chipotles and then add all non-grilled items to blender.
Once grilling is finished, finely chop all grilled items and add to blender.
Chill for a couple hours in refrigerator, or if possible overnight and serve. Mix frequently when serving and eating.
Note: For milder flavor, eliminate ¼ bunch of cilantro, two chipotles and two jalapeños.