This weeks recipe is a grilled salsa. I have been picking more tomatoes that we can eat fresh lately so I decided to make some salsa. I really enjoy a salsa with a smoky flavour so I grilled all the veg before blending it. I grilled Tomatoes (2 beefsteak tomatoes, and about 30 grape tomatoes), onion (about 4 large slices), garlic (3 cloves), one habenero, one cherry bomb pepper, and one yellow bell pepper. I blackened the peppers so that I could remove the skin. The onions and tomatoes I grilled till soft and the garlic I grilled till soft and removed the skin. Once everything was grilled and skinned I put it all in a blender with about 1/4 of lime juice, 1/2 cup of cilantro chopped, 1 tsp of coriander seeds, 1 tsp of zilitol (a sugar substitute) 1 tsp of salt and 1 tsp of pepper. I blended it up and then canned it. (Note this recipe was for a hot salsa because of the habenero you can adjust ingredients to match your spice level).
Thanks to Sharon for linking up last week with her Pumpkin and Silver Beet Lasagna.