Wednesday, March 25, 2015

Fire-Roasted Garden Salsa


  • 2 small jalapeños
  • 1 Serrano
  • 1/3 medium onion (keep em like patties)
  • 1 Roma tomato (slice it thick)
  • 1 lime or lime juice
  • Cilantro
  • Spices (salt, black pepper, cumin, garlic)
  1. Half-hazardly toss peppers, onion slices, and tomato slices on grill. 
  2. Keep tomatoes on until they start giving up on being tomato shaped and have a little black on em.
  3. Keep onions on one side until they have fancy grill marks then flip and wait some more. Fancy onion patties, yo!
  4. Keep peppers on and rotate until they look bubbly and terribly diseased. Mmmm.... bubonic plague.
  5. Pull the black, diseased skin off the peppers then hack everything with a knife. Seriously, just go to town.
  6. Throw your mutilated vegetable flesh into a bowl and add spices, cilantro, and lime juice to taste.
  7. Have some self-respect and let your delicious ingredients get to know each other in the fridge while you watch a show.
  8. Stuff your face. You deserve it.

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