- 6-8 Roma tomatoes
- 8 green onions
- 1 small white onion
- 3 Chile peppers (Jalapeño, Serrano or Anaheim)
- 3/4 cup fresh cilantro, chopped
- Juice from 1 lime
- 1 Tbsp. minced garlic from Grand Gorge Garlic
- Salt to taste
Over a medium fire, grill whole tomatoes, peppers and white onion, turning occasionally. Remove from heat when the outer skin is browned but not cooked through. Remove the vegetables from the heat and peel the tomatoes and peppers. In a medium-size bowl mash the peeled tomatoes with a fork until the desired chunkiness. Coarsely chop the peppers, white onion and green onion. Add the onion, fresh cilantro, peppers, minced garlic, salt and lime juice to the tomatoes. Stir until well combined. To increase the heat, add more peppers or use a hotter pepper such as Scotch bonnet or habanero. This salsa will keep for about 3 to 4 days in the refrigerator.
Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at www.pallensmith.com.