I fired up the grill and began charring peppers and tomatoes for my blistered veggie salsa (I would have added an onion to the mix but when I went to find one, I found things growing on it). The trick to these guys is to turn often to allow them to blister evenly and cook evenly inside.
While the veggies were cooking I tossed some arrachera and quesadillas on the grill as well. Quesadillas cook quickly on the grill, so put them on late and watch them.
I brought out a bowl of taqueria style guacamole that I had made (avocado, water, lime juice & cilantro) that pretty much goes perfectly with everything.
Once the arrachera and quesadillas were done cooking, I stuffed the tortillas with the beef that I had cut into slices. and plated for dipping into the guacamole.
For the main course I did a batch of homemade chorizo and topped it with queso fresco. I served it with guacamole, crema, lime, hot sauce ... and the blistered veggie salsa!
Blistered Veggie Salsa
3 plum tomatoes
2 jalapenos
1 white onion (if you have one that things aren't growing on)
1 orange bell pepper
1 bunch cilantro
Salt & Pepper to taste
Grill veggies as detailed above ... allow all grilled veggies to cool before proceeding. Rough chop all of the veggies (the peppers may have a bit of water in them). If you want the salsa a little less spicy, deseed your jalapenos. Add about 1 tbsp of chopped cilantro and salt and pepper to taste. Stir and enjoy!
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