Some Kinda Good Charred Garden Fresh Salsa is a celebration of summertime.
This salsa combines all of my garden goodness into one dish and celebrates the beauty and art of a red vine-ripened tomato. Charring the vegetables adds an earthy depth of flavor and the juice and zest wakes everything up. Enjoy!
Grilling the vegetables adds an earthy depth of flavor and takes little time!
Charred Garden Fresh Salsa
3 medium red-ripened tomatoes, stemmed
1 medium sweet onion, skin removed and halved
1 green bell pepper, halved
2 jalapeños
Fresh basil, one bunch
1/2 lime, zest and juice
Salt & Pepper
Over medium-high heat on a well oiled grill, grill bell and jalapeno peppers, and onion on both sides about 3-4 minutes until char marks form. Meanwhile, quarter tomatoes and add them, plus basil, lime zest, juice and salt and pepper to food processor. Once vegetables have finished grilling, add them to food processor and close the lid. Pulse until desired consistency. Taste for seasoning and adjust as needed. Serve over grilled chicken, eat with chips or toss with pasta!
Gardening has become a great joy and favorite pastime.
Watch my Facebook live video to see just how quickly this recipe comes together, and be sure to Like Some Kinda Good.
New to Some Kinda Good?
Rebekah F. Lingenfelser
Food Network Star finalist Rebekah Faulk Lingenfelser is a food enthusiast and writer. Her blog, Some Kinda Good, features Southern, coastal recipes, locally sourced and in-season. A Georgia Southern University alumna, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.
Comments