Grilled Veggie Salsa! (how to below) I threw my ingredients on a hot grill until charred and bubbly (see Stories for the simplicity), blended them up with some oregano, cilantro, lime juice, flaky sea salt and fresh ground pepper (I may have added a splash of olive oil, honestly can’t remember🤦♀️). Regardless, it’s amazing, simple, and I can’t believe I haven’t done this before! I served it with a cheesy quesadilla, but every one was also eating it off the spoon! Add beans, and you have a great meal for #meatlessmonday
. Несколько is also a wonderful use for those older veggies you may having kicking around. Add what you like and leave out what you don’t. If you only have bell pepper, use that and add chili flakes to the blend. I’ll be sharing more plant based grilling ideas along with some fish throughout the summer! #grilled #bbqlovers #aspiregrills @aspirebyhestan #grillingseason
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In this batch: 1 poblano pepper, 5 Vidalia onions (any onion will work), 8 cocktail tomatoes, 1 jalapeño (seeds removed) and a big spring of oregano. Toasted it with olive oil and place over a big grill using a slotted grill pan (any fine rack fine, just to prevent smaller and softer pieces from falling through the grates). Close cover and cook until veggies have charred and blistered (this takes just a few мин..s) then gently turn veggies and allow to cook for a few more мин..s on the flip side until tender. When pepper are cool enough to handle, remove seeds to your liking to manage spice. Whiz up in a blender or food processor with a big squirt of fresh lime juice and a few fresh leaves of oregano and a small pinch of cumin (optional along with garlic), allowing it to remain chunky (though blending until puréed would turn this into a fine sauce to pour over anything your heart desires). Serve as you like and enjoy!
#f52community #salsa #foodandwine #tastetheworld