It’s still grill season as far as I’m concerned. I love a good fresh salsa and some chips with my drink in the late afternoons. It’s been a while since we made our own salsas since it’s far too easy to buy decent ones at our corner market.
But! I planned ahead this time and decided to multitask and throw tomatoes on before we put on the fish to grill. While the fish was cooking, I was blending up a quick roasted tomato salsa in no time at all. Not only were we going to enjoy it with fresh tortilla chips, but it was also great with our fish tacos!
4 roma tomatoes
4 arbol chiles
1 garlic clove
1 tbsp fresh squeezed lemon juice
1 tsp sea salt
handful of cilantro, stemmed
Roast the tomatoes until skins are blistered and getting black. Roast the chiles until they turn dark. Place all in a blender and blend until desired consistency is reached. Less for chunky salsa and longer for a smoother, more liquid salsa.