Summer Salsa on the Grill

Spring has sprung, so it's time to get outside and fire up the grill. There is truly something mesmerizing to me about cooking over an open fire, especially with hot coals or natural wood! Growing up in Texas, there was no shortage of open pit cooking or big barrel barbeques. We spent lots of time camping and building camp fires in order to cook and set around the warming light at night.

Whether your grill is charcoal or gas or even pellet powered, they all have great advantages. Charcoal can produce intense direct heat and a unique smoky flavor. Gas or propane grills are easy to use, fast to set up, and have a clean flavor. The temperature on a gas grill is also very easy to control. Pellet grills are usually a combination of electric and wood pellets giving you the best of both worlds. When it comes to grilling vs barbequing the big differences are time and temperature. Grilling is a high heat application directly over or near the flame for quick cooking to achieve color and flavor. Barbeque is ideally low temp and slow cook in order to achieve tenderness and optimum flavor.

Besides the grill itself, some other important tools would be a sturdy wire brush for cleaning the grill grates, long tongs, a cotton cloth or towel for oiling the grill, and a landing pad such as a small tray to transport items to and from the grill. It's also nice to have a small caddy or basket to load up seasonings, sauces, and other items at the ready once you’re outside at the grill. The oiling towel and wire brush are very underrated, not only will these tools keep your food from sticking to the grates but they keep your grates clean and ready to go. Ideally, I’m preheating my grill, scrubbing the grates and then using the tongs and oiled towel to clean off the debris as well as applying a non stick coating of oil. I repeat this process after cooking so that my grill is ready for the next time I use it and the oiling prevents rusting of the grates between use!

Our grilling classes are live on The Chopping Block's class calendar so if you want to see these tips and tricks along with many more on our beautiful outdoor patio, you can sign up now. We cover the uses and set up of gas and charcoal grills, smoking meats, desserts and even pizza all on the grill. We even offer a Grilling Boot Camp which is our ultimate grilling class! Until we see you in a grilling class, try this fresh and bold charred salsa.

Charred Salsa

Scroll down for a printable version of this recipe

Yield 1 quart

Prep time: 25 minutes

Cook time: 20 minutes

Total time: 45 minutes

High heat neutral oil

1/2 pound tomatillos

1 pint cherry tomatoes

1 red onion cut in half

1/2 Spanish onion

2 poblano peppers

1-2 jalapeno

6 roasted garlic cloves (optional)

1 lime juiced

2 Tablespoons fresh cilantro roughly chopped

Favorite hot sauce to taste

Salt

2. Clean the grates and apply a coating of oil.

3. Drizzle the veggies with oil and season with salt.

5. Once cool enough to handle, peel the charred skin from the peppers and rough chop the peppers & onions.

6. Add the charred vegetables to a blender or food processor and pulse until you’ve reached your desired consistency. I like mine on the chunky side.

7. Add in the lime juice, cilantro and season with salt and hot sauce.

Enjoy with chips, on eggs, or on tacos!

We also have lots of fun and delicious Mexican-inspired classes coming up in June, so don't miss:

• Hands-On Fiesta on the Grill Saturday, June 1 6pm
• Hands-On Regional Street Tacos on the Grill Friday, June 21 11:30am
• Hands-On The Secrets of Mexico Boot Camp Saturday, June 22 10am

Yield: 1 quart

Author: Drake Mandrell

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Charred Salsa

Prep time: 25 MinCook time: 20 MinTotal time: 45 Min

Ingredients

• High heat neutral oil
• 1/2 pound tomatillos
• 1 pint cherry tomatoes
• 1 red onion cut in half
• 1/2 Spanish onion
• 2 poblano peppers
• 1-2 jalapeno peppers
• 6 roasted garlic cloves (optional)
• 1 lime juiced
• 2 Tablespoons fresh cilantro roughly chopped
• Favorite hot sauce to taste
• Salt

Instructions

1. Preheat your grill and grill basket to high heat.
2. Clean the grates and apply a coating of oil.
3. Drizzle the veggies with oil and season with salt.
4. Grill the vegetables on all sides until charred.
5. Once cool enough to handle, peel the charred skin from the peppers and rough chop the peppers & onions.
6. A dd the charred vegetables to a blender or food processor and pulse until you’ve reached your desired consistency.
7. Add in the lime juice, cilantro and season with salt and hot sauce.

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