Roasted garlic salsa
50 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | SEE DIRECTIONS FOR |
| 1 | C | chopped green onions |
| ¼ | C | extra-virgin olive oil |
| ¼ | C | hot pepper sauce |
| ¼ | C | Cajun spice blend |
| ¾ | cup | packed cup garlic cloves, peeled |
| 10 | eaches | large just-ripe tomatoes |
| 3 | pounds | large yellow onions, peeled |
| ½ | pounds | fresh jalapeno chiles |
| ½ | quart | fresh cilantro, chopped |
| 1 | C | chopped green onions, including green tops |
| ¼ | C | extra-virgin olive oil |
| ¼ | C | hot pepper sauce (I use Melinda's Extra Hot) |
| ¼ | C | Cajun spice blend |
| 1 | x | INGREDIENTS |
Directions
The original version calls for running vegetables through a meat grinder. However, you can coarsely chop small batches with a food processor using on-off pulses.
Preliminaries: Build a charcoal fire, then scatter presoaked mesquite chips over the coals. Using a mesh grilling rack, grill garlic cloves, turning often until golden brown. Remove from grill; reserve. Grill tomatoes, onions and chiles over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin on vegetables.
Procedure: Core tomatoes; remove stems (not seeds or veins) from chiles. Cut tomatoes, onions, and chiles into chunks. Place in food processor or blender, then pulse on-off until mixture forms small, firm pieces.
Thoroughly combine ground vegetables with remaining ingredients. Cover; chill at least 24 hours before serving. Yields about 8-10 cups.