The only prep involved in this cook was to wash off the veggies I had just bought. In hindsight, this was probably not necessary since everything would get cooked off on the grill anyway.
I set the egg up for direct cooking at 400º and placed everything but the cilantro on the grill. I took everything but the onion off after about 20 minutes and let the onion go for an extra 10 minutes.
|Everybody on the grill!|
|Just before I started pulling everyone off.|
|Wow, I wish I had some more right now!|
|Served with whole grain tortilla chips.|
The salsa had some really good fire roasted flavor. Leaving the seeds in added a decent amount of heat but it was sporadic between bites (glad I had a cold Margarita after a couple of the bites). When we ate it again the next day, the heat was well distributed.
A couple of things I would change next time:
1. I would do maybe 2 or 3 tomatoes for slightly less time on the grill to keep them firmer and make the salsa more chunky. This would also help in the presentation as my salsa looks more liquidy than I was going for.
2. I would cool all of the ingredients before chopping them so that they have a chance to firm up. (see #1)
3. I would wait to eat this several hours after it was cooked. It was strange to eat warm salsa and it was so much better after the flavors and heat had the opportunity to spread throughout the salsa.
All in all, the salsa was spectacular. I am very excited to make it again. I made quite a bit of salsa but it didn't even survive the weekend. We found ourselves eating it whenever we had a free minute. However, this was only the beginning of our Sixo de Mayo meal. Stay tuned for some egged fajitas that will make you drool...