Grilled Tomato Salsa

In the spirit of great summer cookery, here is another recipe that you can make to accompany that steak that you are grilling. The salsa is rich in smokey flavor and will stand up to the most robust grilled meats. I usually double the recipe and save some for tortilla chips.

The key to making this recipe is to grill the tomatoes correctly. You want to grill the tomatoes but not burn them. So you will start the tomatoes on the hotter part of the grill. As they cook, move them to the cooler side of the grill to finish cooking and absorb the smokey flavor. I like to use a pair or tongs to work the tomatoes on the grill - less chance to rip the flesh of the tomato.

You will quickly realize that the roasted tomatoes, garlic, onion and jalapeno blended with cilantro come together to create one of the tastiest and easiest grilled condiments that people will be raving about. This is an adaptation of a Bobby Flay recipe, even so, my advice is to guard the recipe!

Ingredients:

• 6 plum tomatoes, halved and seeded
• 2 limes, juiced
• 2 serrano chiles
• 1 small red onion, coarsely chopped
• 4 cloves garlic, peeled
• 1/4 cup chopped fresh cilantro leaves
• 2 tbsp canola oil, plus more for brushing tomatoes
• Salt and freshly ground black pepper

Process:

1. Heat grill to high
   
   
2. Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft
   
   
3. Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft
   
   
4. Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth
   
   
5. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.)
   
   
6. Transfer to a bowl and serve