Bridget's Recipe Corner

As some of you know, I'm crazy about crunchy/salty things and I'm a sucker for chips and salsa. That said, I was captivated by the beautiful tomatoes, green  chiles and onions I found recently at the farmer's market which became the inspiration for this week's recipe. I love making salsa, but this time I wanted to do something a little different. If you're like me, salsa goes with many things besides chips. I love it with eggs, or as accompaniment for grilled chicken, grilled shrimp or even halibut. This was super easy to make and quite flavorful as well... Hope you enjoy it too!

Roasted/Grilled Salsa

Grilled Salsa Ingredients:

3-4 red tomatoes, cut in half

1-2 jalapeños, whole

3-4 Anaheim Chiles, whole

1/2 - 3/4 red onion, cut into large chunks

Olive oil

Kosher salt

freshly ground black pepper

Preheat grill. Combine all ingredients in medium-sized bowl. Generously drizzle with olive oil, sprinkle with salt and pepper, mix well. Place in grill pan on hot grill. I cooked the veggies approximately 10-15 minutes, making sure they were nicely roasted. Be sure to turn so they roast evenly. Remove from heat when cooked thoroughly. Place chiles and tomatoes in bowl, cover with lid. Let sit approximately 10 minutes. Remove lid, remove skins from tomatoes. Peel and seed chilies. Place all ingredients in food processor or blender. Blend until desired consistency. I left mine slightly chunky. Set aside.

Regular Salsa Ingredients:

2-3 tomatoes, diced

2 yellow tomatoes, diced

1/4 c. red onion, finely chopped

1 jalapeño, seeds removed, finely chopped

2-3 Anaheim peppers, finely chopped

2 t. white wine vinegar

1-2 T. olive oil

1/2 t. cayenne pepper

1/2 t. red pepper flakes

1-2 T. cilantro, finely chopped (optional)

Combine all ingredients in large bowl. Mix well. Adjust seasonings as necessary. Add some or all of the grilled salsa to the mixture, stir well. While I think the 'regular' salsa stands on its own, when combined with the grilled salsa, the flavor is definitely enhanced.