Friday, February 11, 2011

Grilled Salsa

When I lived by the beach in LA, my boyfriend and I bought a barbecue. It was a huge stainless steel gas grill and was the first big purchase we made together. I was a grilling master, cooking up everything from carne asada to asparagus to salmon. I loved the feeling of being outside and perfecting my skill more and more each time. But, those days are gone and I have a new favorite toy: my Le Creuset grill pan. The sizzle it makes when you throw food on it is unimitated, and it's fun to open the windows and let the breeze carry the smoke out into the busy downtown streets. The forecast for this weekend looks promising, so get outside (or stay indoors) and grill up some salsa!

Grilled Salsa
Recipe adapted from the Cuisinart cookbook


5 firm roma tomatoes

1 medium jalapeño pepper (seeds removed) The seeds are what pack the heat, so if you like spicy salsa, keep them

1/2 of a small white onion

1 can of whole kernel sweet corn

A squeeze of lime juice

Olive oil, salt and pepper for coating the vegetables


Heat the grill pan on medium-high heat

Cut the vegetables so that they are small but still easy to put on and take off the grill

Mix olive oil, salt and pepper together and brush the mixture onto one side of the vegetables and the grill

Put the vegetables, olive oil side down, onto the grill. If you don't hear a searing sizzle sound, the grill isn't hot enough yet

Let the vegetables grill for about 3 minutes per side. While they are face down, coat the other side with the olive oil, salt and pepper mixture, flip them and grill for another 3 minutes

Remove the vegetables from the grill and place the jalapeño and onion pieces in a food processor. Turn it on for about 10 seconds. Turn it off and add the tomatoes, onion, corn, squeeze of lime and salt to taste

Pulse until some of the corn kernels are still whole. Place in bowl and let cool in the fridge.

Serve with your favorite Mexican food. This recipe is also great without grilling the vegetables. If you choose to do it this way, there's no need to use olive oil; just cut up the vegetables and throw 'em in the food processor (onion and jalapeño first, then tomatoes, corn, lime and salt)