This recipe was inspired by a recipe I received via e-mail from Weber grills. As always, I have tweaked it as I see fit to make it my own. I hope you enjoy it!
A few things: I like lots of cilantro so you may want to adjust those to taste (original recipe called for two tablespoons). Also, if you use both whole jalapeños seeds, veins and all, this salsa will be really hot. A whole one and one cored and seeded will yield medium. Both cored and seeded and you'll get mild. The heat is in the seeds and veins.
Here we go:
5 medium tomatoes, firm but ripe, halved and cored
1 small white onion, cut crosswise into 1/2-inch slices
Extra-virgin olive oil
1/2 cup finely chopped fresh cilantro leaves
2 medium minced jalapeño peppers
1/2 of a lime's juice
1 clove of garlic finely chopped
1 tsp ground cumin
sea salt to taste
pepper to taste
Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean.
Lightly brush the tomatoes and onion slices with oil and sprinkle with salt and pepper. Grill with the lid closed as much as possible, until lightly charred all over, 6 to 8 minutes, turning once. Remove from the grill, finely chop, and transfer to a medium bowl. Stir in the remaining salsa ingredients. Adjust salt and pepper as needed.
This stuff is good as soon as you make it while it's still warm or you can refrigerate before serving.
Let me know what you think!
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