Prep 20 mins
Cook 20 mins
This homemade salsa is comparable to some of the best I have had at Mexican/Tex-Mex restaurants and beats anything you can buy off the shelf. Of course this is one persons opinion. Try it for yourself.
- 3 lbs plum tomatoes or 3 lbs roma tomatoes
- 2 jalapenos
- 1 (7 ounce) can chipotle chiles in adobo
- 1 large white onion (sliced ringwise)
- 4 green onions (trimmed to 5 inches)
- 6 teaspoons chopped garlic
- 1⁄2 bunch cilantro
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar (optional)
- 1 tablespoon lime juice
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon Mexican oregano
- 1⁄2 teaspoon ground black pepper
- 1 tablespoon olive oil
- I think Plum and Roma tomatoes are the same thing. We call them "Roma" in Texas.
- Fire up the outdoor grill. If you use propane make a boat out of foil to place dry wood chips into.
- Clean and prepare vegetables for grilling.
- When the grill is hot place wood over coals or gas flame.
- Replace grate.
- Place tomatoes, jalapenos and onions on a hot grill - over hot coals, not high flames.
- Pile cilantro on top, so that it does not touch the grill.
- Place lid on grill.
- Lightly blacken all on both sides. 10 to 15 minutes per side.
- Remove cilantro and jalapeno stems.
- For milder version remove jalapeno seeds.
- Place jalapeno peppers, 1/2 of the chipotles and 1/2 the adobe sauce, tomatoes, onions and cilantro and pulse in a food processor (I use a manual Ultimate Chopper) until just coarsely chopped.
- Transfer to a bowl, add remaining ingredients and mix well.
- Makes about 4 pounds. I usually keep a pound to eat within a week and separate the remaining into 1 pound units and freeze. Try it warm with chips. I tried this with chicken breast and it was wonderful. Just brown the breast, cover with sauce and simmer for 15 to 20 minutes.
This is an excellent recipe, but is very hot with a whole can of chipotles. I recommend starting with 2 or 3 chipotles and then adding to taste. Also regular tomatoes can be substituted for romas by removing the excess liquid. Just core the stem area of the tomato and then hold it upside down and squeeze into the sink to remove some of the juicy seeds. I smoked the veggies on my smoker at about 300 F for the recommended time and it turned out great. The skins were not black, but there was plenty of smoke flavor without being too smoky.
One of my favorite things about summer is having fresh Roma tomatoes available to use in this salsa recipe. I've made it numerous times for family and friends and it's always a big hit.
This is amazing. Husband says it is better than any restaurant salsa he has ever had. Followed the recipe as written, seeded the jalapenos. Has a wonderful smokey flavor with a little bit a kick. Will definately make again.