My husband and I are, as he likes to say, ex-TexMex. We are expats from the Lone Star State. We moved away from San Antonio a loooong time ago and have made California home. We have not left our Mexican culture or cooking skills behind, and over the summer have started making our salsas from the barbecue grill instead of stove.
We gather the ingredients in the kitchen before heading outside.
We then transfer the goods into a barbecue basket to start the process slow
Move jalapenos to the grill to slowly blister
Once blistered move them off grill to a plate; move tomatoes to direct heat onto the grill
What’s in that foil packet lurking in the photos? Cloves of garlic.
The grilling is done.
Back inside we go to complete the process. You can use a molcajete if you like, or a food processor…we used the processor (never mind that bottle of wine in back 🙂 )
If you like cilantro that would be great to chop up and put in to the serving bowl before serving. I forgot to get the cilantro, but it’s just as good without. Don’t forget to add salt to taste.