I made this up today. It may be spicy for some but just right if you like a bit of a kick and like to use fresh grilled veggies. I used elephant garlic because that's what I had available. I like how this salsa turned out with it. This garlic is milder than it's smaller companion and does not overpower the dip.
I just love this time of year when the farmers are selling their garden on the side of the road. Fresh is the best!
1Half the onions. Place the onions and jalapenos in a foil boat and place on the grill. I usually will do this when something else is on the grill so not to waste fuel. Leave the top of you foil boat open and cook for about an hour, until the onions are soft. Jalapenos will be crinkled. Cool.
2Meanwhile, blanch your tomatoes until the skin is ready to be peeled. You can also put them on the grill as well. I have done both. Let the tomatoes cool then put in food processor. Puree your tomatoes.
3In the food processor, chop up your onions, jalapenos, garlic and cilantro until they are chopped fine. Add mixture to your tomatoes.
4Add juice from one lime, salt and pepper and mix. Let stand in the frig for about an hour.
The grill really gives your salsa a wonderful flavor. It's my favorite way to do this dip. Enjoy!