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6-8 semi-hard tomatoes
2 medium white onions
1 bunch cilantro
3 cloves garlic
1-4 fresh jalapeno peppers
1 teaspoon salt (or better yet, 1.5 tablespoons of thai fish sauce)
1 tablespoon garlic POWDER
5 tablespoons olive oil
1 tablespoon fresh lime juice
Bar B Q with lid
Bar B Q briquettes
5-8 mesquite chunks (soaked in water for 24 hours)
Quarter the tomatoes and onions. Skewer tomatoes, onions and jalapenos. Brush them with olive oil and sprinkle with garlic powder.
Prepare a bed of briquettes on your bar b q (I do this when I am already bar b queing something anyway, and freeze for later salsa times). Soak Mesquite chunks in water for 24 hours beforehand, and add to briquettes when they are red/white hot and you are ready to start. choke bar b q venting to about 50%, and wait a few minutes after you put the lid on it for good smoke to start. Cook skewers on grill for about 15 minutes on each side. The heat needs to be medium. I usually put the skewers to the far side of the grill because the meat is in the center and the edges are cooler.
After removing and cooling, add the vegetables to a food processor and process away. After pureed, add cilantro, garlic, 1 teaspoon olive oil, lime juice and salt (or thai fish sauce). Continue to process and puree.
Cool and serve with cubed avacados or not with chips and whatever else as a condiment/salsa.
Enjoy.
