Salsa La Que Manda
Ingredients
4-5 vine ripened tomatoes (vine removed)
6 jalapeño peppers (4 if peppers are large, 6 if they are smaller)
1 serrano pepper (optional)
1 green bell pepper, sliced
1 medium sized white onion, sliced into 4-6 chunks
2 garlic cloves
1 tsp of white wine vinegar
1 tsp of fresh lime juice
1 tsp of fine sea salt
Olive oil
Instructions
Preheat your grill to a medium low setting (approximately 300-350 degrees F)
Use a silicone brush to coat the grill wok with olive oil. Add the tomatoes and place on the grill. Roast for 10-15 minutes. Goal is to char about 2/3 of the side that faces down. After 10 minutes, check for char level. If side is mostly charred, flip tomatoes and grill for another 10-15 minutes. After 10 minutes check char and make sure tomatoes are all mushy. If not, leave tomatoes on for 5 more minutes and then remove from the grill. Place in a bowl and set aside to cool.
Re-coat the wok with olive oil and add jalapeño, bell pepper, and onion. Grill for 5 minutes on each side. Remove from grill and set aside.
Place tomatoes in the food processor. Add the onions and bell pepper. Chop the stems off of the jalapeños and cut them in half. Add the jalapeños and garlic to the food processor.
Pulse the mix until ingredients are roughly chopped (about 10-15 seconds). Add in vinegar, lime juice and salt. Pulse again until everything is combined (about 5-10 seconds).
Use a spoon to taste the salsa. If it needs more spice, chop the serrano in half and add one of the halves. Pulse again to combine serrano and taste to determine if you want to add the other half.
Taste test with a tortilla chip. If needed, add more vinegar, lime, or salt to taste. If you add ingredients, pulse for 5-10 more seconds to ensure ingredients are throughly combined. Store in your refrigerator for up to two weeks or freeze for up to a month.
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