| Hey there, chef Michael back again. I thought that | | | | While this is going on, I take the tomatoes and slice |
| since I have been spending so much time sharing | | | | them in half, put a little olive oil on them with some |
| with you about chiles and everything, that I would | | | | salt and pepper and put them skin side down on the |
| share a couple of my BBQ salsa recipes. Now these I | | | | grill. I will leave them on for about thirty minutes, or |
| have used very successfully in the restaurant | | | | until they turn black. After they turn black just move |
| business over the years. | | | | them over to the side where it is not so hot and flip |
| Some will be for steak, chicken, pork, you name it, | | | | them over. |
| but some I developed specifically for fish like salmon | | | | Then take the chilis (including the jalapenos) and place |
| or cod, sea bass, or even the red snapper. | | | | them right over the hottest part of the fire. After |
| Here is a classic which I just call BBQ SALSA: | | | | they turn black, put them in a bowl and cover with |
| Ingredients | | | | plastic wrap for about ten minutes or so. |
| About 10 tomatoes (almost always I prefer to use | | | | Everything should just about be ready about now if |
| Roma tomatoes since their flavor is so much better | | | | you do it in that order, the garlic and the onions in |
| than others. I save the beefsteak for my turkey | | | | the foil packet. The tomatoes over on the side and |
| burgers, but then that is another post.one jalapeno, | | | | the blackened chilis in a bowl covered with plastic |
| one anaheim chili, and one poblano chili. Now you | | | | wrap. |
| notice that this will not be too hot. I do not really go | | | | Go on into the kitchen and place everything in your |
| into the real hot, fiery foods, thus my selection of | | | | blender, except for the blackened chilis. Those you |
| chilis. If you guys are more daring, then by all means, | | | | want to peel off the black and maybe take the |
| use three or four jalapenos. Knock yourselves out! | | | | seeds out of the jalapeno if you want it to be a little |
| 4 garlic cloves, peeled. | | | | milder. |
| 1 large onion - you can use whichever kind you like. | | | | Now you add the chopped fresh cilantro. |
| 2 T olive oil. | | | | Now you can pulse it a few times to get to the |
| 1 T lime juice.and then of course, salt and pepper to | | | | desired consistency you like. If it is too thick you can |
| taste. | | | | add some water to it. You might try another T of |
| And it goes without saying that at the very end I will | | | | the lime juice, but you do not want to go overboard |
| fold in 1/2 cup of freshly cut cilantro for some bold | | | | with that. Then remember what I said about salt and |
| flavor. | | | | pepper to taste and you are ready to go with really |
| Now for my directions: I will heat my grill up to | | | | good, fresh bbq salsa which you can add to just |
| medium and then take my garlic and put it in a sheet | | | | about anything. It is best if you chill it for about two |
| of aluminum foil, Then I add the onion which I have | | | | hours before you serve. |
| sliced up and put it in the aluminum foil also Then add | | | | Next time I will post on a fruit salsa which you can |
| a little olive oil, some salt and pepper and wrap it up | | | | use on fish. |
| tightly. Now put it over the fire to start cooking. | | | | |