Hey there, chef Michael back again. I thought that since I have been spending so much time sharing with you about chiles and everything, that I would share a couple of my BBQ salsa recipes. Now these I have used very successfully in the restaurant business over the years.
Some will be for steak, chicken, pork, you name it, but some I developed specifically for fish like salmon or cod, sea bass, or even the red snapper.
Here is a classic which I just call BBQ SALSA:
About 10 tomatoes (almost always I prefer to use Roma tomatoes since their flavor is so much better than others. I save the beefsteak for my turkey burgers, but then that is another post.
one jalapeno, one anaheim chili, and one poblano chili. Now you notice that this will not be too hot. I do not really go into the real hot, fiery foods, thus my selection of chilis. If you guys are more daring, then by all means, use three or four jalapenos. Knock yourselves out!
4 garlic cloves, peeled.
1 large onion - you can use whichever kind you like.
2 T olive oil.
1 T lime juice.
and then of course, salt and pepper to taste.
And it goes without saying that at the very end I will fold in 1/2 cup of freshly cut cilantro for some bold flavor.
Now for my directions: I will heat my grill up to medium and then take my garlic and put it in a sheet of aluminum foil, Then I add the onion which I have sliced up and put it in the aluminum foil also Then add a little olive oil, some salt and pepper and wrap it up tightly. Now put it over the fire to start cooking.
While this is going on, I take the tomatoes and slice them in half, put a little olive oil on them with some salt and pepper and put them skin side down on the grill. I will leave them on for about thirty minutes, or until they turn black. After they turn black just move them over to the side where it is not so hot and flip them over.
Then take the chilis (including the jalapenos) and place them right over the hottest part of the fire. After they turn black, put them in a bowl and cover with plastic wrap for about ten minutes or so.
Everything should just about be ready about now if you do it in that order, the garlic and the onions in the foil packet. The tomatoes over on the side and the blackened chilis in a bowl covered with plastic wrap.
Go on into the kitchen and place everything in your blender, except for the blackened chilis. Those you want to peel off the black and maybe take the seeds out of the jalapeno if you want it to be a little milder.
Now you add the chopped fresh cilantro.
Now you can pulse it a few times to get to the desired consistency you like. If it is too thick you can add some water to it. You might try another T of the lime juice, but you do not want to go overboard with that. Then remember what I said about salt and pepper to taste and you are ready to go with really good, fresh bbq salsa which you can add to just about anything. It is best if you chill it for about two hours before you serve.
Next time I will post on a fruit salsa which you can use on fish.
If you like this recipe then head over and check out all the other free recipes and tips and advice I give on my BBQ blog at: fresh BBQ salsa.
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