Prep 15 mins
Cook 20 mins
I made this salsa up from various recipes. I tried it on my family and it was a big hit
- 12 medium ripe tomatoes
- 15 jalapenos
- 4 -6 serrano peppers
- 1 yellow onion
- 1 bunch green onion, chopped
- 4 -6 cloves garlic
- 4 tablespoons chopped fresh cilantro
- 5 tablespoons white vinegar
- 1 tablespoon kosher salt
- 4 teaspoons mesquite-flavored liquid smoke
- Preheat your barbecue grill to high temperature.
- Remove any stems from the tomatoes, then rub some vegetable oil over each tomato.
- You can leave the stems on the jalapenos.
- Place the tomatoes on the grill when its hot.
- After about 10 minutes, place all of the jalapenos and serranos onto the grill.
- In about 10 minutes you can turn the tomatoes and the peppers.
- When almost the entire surface of the peppers has charred black you can remove them from the grill.
- The tomatoes will turn partially black, but when the skin begins to come off they are done.
- Put the peppers and tomatoes on a plate and let them cool.
- When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor.
- Remove the stems from each of the peppers and place them into the food processor as well.
- Discard the liquid thats left.
- Add the remaining ingredients except green onions to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
- Place the salsa into a covered container.
- Stir in green onions.
- Chill for 24 hours or overnight while the flavors blend.
- Makes approximately 5 cups.
- *This Salsa is very spicy.
- If you want Medium Salsa, leave out the Serrano Peppers.
- If you want mild salsa, leave out the Serrano peppers and cut the Jalapeno peppers in half.