Some Like It Hot
Some of you have been asking for my salsa recipe. Who am I to refuse?
Put somewhere between 3/4 to 1 lb. of cherry or grape tomatoes in a bowl. If I don’t have those, I use romas or some other kind. Pour some olive oil on them. I don’t know how much, because I’ve never measured. But it’s probably a couple of tablespoons or so. Stir those tomatoes around so they look like they’re pretty well covered.
The onion is next. You probably like onions more than I do, but I use a small onion or a shallot. I cut it in quarters and pour some olive oil on it too, so it gets down into the layers. Use a bigger onion if you like, but I don’t.
Jalapeños are a wild card. You never know how spicy they’re going to be, so you have to wing it. I usually use 3 and hope for the best. Open them up and cut out the veins and the seeds. Unless you like it really hot. Then don’t. Throw them in with the tomatoes and onions.
Meanwhile, I’ve been heating up my gas grill and my grill basket to screaming hot. I toss the oily veggies in there and jump back from the flame. If your eyebrows or bangs need singeing, then stay up close. The tomatoes will scream a little as their skin blisters from the heat. Don’t worry for them; they’re being sanctified. Cover it for a bit, stir it around, wait some more, stir some more, then get them back in the bowl. You don’t want things mushy and falling apart, just roasted and flavored.
Now you’re ready to dump it in the blender. Add about 1/2 teaspoon of minced garlic, more or less (for me, less). Squeeze in a lemon or lime. Add some salt. Again, no idea exactly how much, so use good judgment and err on the side of less. Pulse the blender so everything gets good and blended. Sometimes a bubble keeps things from going all the way down and getting pulverized, so shake it as needed.
Grab a fresh chip and taste it. You can serve it while it’s still warm. Or you can put it in a jar. Up to you. Mine has never turned out exactly the same twice, but it’s never been bad.