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brittany_poteat1621 |
August 12, 2009 08:48 PM
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So here it is, I suggest serving it warm, with a good quality corn chip, the thinner the chip is the better. Warm the chips a bit also....
The recipe makes about a quart and a half.
16- Medium sized garden fresh tomato's (I used Roma, and a few beefsteaks, cuz that's what were ready to pick from my garden Saturday)
2- Medium sized onions (I used Vidalia, cuz that's what I had on hand)
1- Large Jalapeno
2- small Serrano peppers
1/2- Cup chopped Cilantro
4- big cloves of garlic
Juice of one lime
Salt
Fresh ground Black Pepper (I think one of the keys is to use a good amount of black pepper)
Build a fire a fire using lump charcoal. I threw several hunks of hickory into the chimney starter with the lump charcoal. light it and let it ash over like you would if you were grilling. Dump the coals out into a pile.
Start with the peppers....throw them right on the coals and let them char, I mean really char!
Put them in a Ziploc or some other container and seal them up so the steam for 10 minutes or so. Just like roasting any other pepper peel them and remove the seeds chop them coarsely, and set them aside
Cut the onions in half, and peel the paper off of them and throw them into the coals next. Let them get black all over really let them char. Remove them coarsely chop them and set them aside with the peppers.
Now the tomato's same thing throw them in the coals and let them get black all over, remove them core them and coarsely chop them.
Do the same thing with the garlic, leave the skin on to protect the cloves a bit, but get them nice and black.
Now everything goes into the food processor, be sure and add all of the juices that have ac
The recipe makes about a quart and a half.
16- Medium sized garden fresh tomato's (I used Roma, and a few beefsteaks, cuz that's what were ready to pick from my garden Saturday)
2- Medium sized onions (I used Vidalia, cuz that's what I had on hand)
1- Large Jalapeno
2- small Serrano peppers
1/2- Cup chopped Cilantro
4- big cloves of garlic
Juice of one lime
Salt
Fresh ground Black Pepper (I think one of the keys is to use a good amount of black pepper)
Build a fire a fire using lump charcoal. I threw several hunks of hickory into the chimney starter with the lump charcoal. light it and let it ash over like you would if you were grilling. Dump the coals out into a pile.
Start with the peppers....throw them right on the coals and let them char, I mean really char!
Put them in a Ziploc or some other container and seal them up so the steam for 10 minutes or so. Just like roasting any other pepper peel them and remove the seeds chop them coarsely, and set them aside
Cut the onions in half, and peel the paper off of them and throw them into the coals next. Let them get black all over really let them char. Remove them coarsely chop them and set them aside with the peppers.
Now the tomato's same thing throw them in the coals and let them get black all over, remove them core them and coarsely chop them.
Do the same thing with the garlic, leave the skin on to protect the cloves a bit, but get them nice and black.
Now everything goes into the food processor, be sure and add all of the juices that have ac
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