Prep 40 mins
Cook 40 mins
This salsa is somewhat labor intensive but worth it! It requires a grill with the ability to smoke food. I came up with this because I just got a new grill/smoker, the inspiration was the Roasted Poblano Salsa in Ancho Grilled Chicken Breasts With Roasted Poblano Salsa
- 5 large tomatoes
- 3 tomatillos
- 1 large red onion
- olive oil
- 1 bunch green onion
- 3 poblano chiles
- 1 -2 jalapeno pepper
- fresh cilantro (to taste)
- fresh parsley (to taste)
- Prepare a moderately hot fire in your grill.
- Slice the red onion and drizzle with olive oil.
- Grill the onion until it begins to brown but is still crunchy. Remove and chop finely.
- Roast the poblano chiles and one jalapeno over the fire until the skins are thoroughly blistered.
- Place the chiles in a plastic bag to "steam" for 20 minutes.
- Chop one tomato, one jalapeno (if you like a little extra kick! Otherwise leave out this pepper), the green onions, cilantro and parsley. Combine in a bowl with the grilled red onion.
- Scatter wood chips to create smoke, according to the method appropriate for your grill.
- Place 4 tomatoes and all the tomatillos in the smoker and smoke until the tomato skins are brown and begin to burst. The tomatillos should be brownish also but their skins are not likely to burst.
- Remove and chop finely. Add to bowl with other ingredients.
- Remove skins from chiles. (I leave the ribs and seeds in, but if you like a milder salsa remove them) Chop finely and add to bowl.
- Break out the chips!