A few weeks back I attended a cooking class all about Latin American cooking. The appetizer was a still-warm, freshly roasted tomato salsa that I just couldn't get enough of! I asked the cooking school owner for her recipe and she happily provided it. However, it involved roasting the vegetables in the oven for almost an hour. Ugh. It's July and way too hot for that long of a bake. Thankfully, we just installed a brand-spanking new grill on our deck. If tomatoes can be baked, why can't they be grilled? And we ended up with this grilled tomato salsa recipe that is more than worthy of being showcased in book #3 Salsas, Dips & Sauces!
Grilled Tomato Salsa
6 roma tomatoes
2 jalapeno peppers
2 - 1/4" thick slices of a medium onion
3 green onions, trimmed of roots
1 tbsp. olive oil
1/4 c. fresh cilantro leaves
1/2 tsp. garlic powder
1/4 tsp. ground cumin
1/4 tsp. salt
1 tsp. fresh cilantro, chopped
Heat grill to medium heat. Place tomatoes, jalapenos and all onions onto a baking sheet. Drizzle with olive oil. Place all veggies onto the grill grate, turning often, grilling until veggies are soft. (The green onions will cook extremely fast!)
Remove veggies from heat. Cut stems off of jalapenos. Place in veggies blender and pulse with the cilatro leaves, garlic powder, cumin and salt until well blended.
Pour into bowl and stir in remaining teaspoon chopped cilantro. Love it!