Rachelle Crocker's Smoked, Grilled, or Roast Salsa

For grilling:

2 heirloom tomatoes, or any large tomatoes

1 head of garlic

1 purple onion

4-5 tomatillos (optional)

2-4 hot peppers, depending upon desired spiciness

1 or 2 ears of corn


To add later:

2 tomatoes

2 teaspoons of salt

2 lemons, or 2 lemons’ worth of juice

2 cloves of garlic

1 bunch of basil, or a good handful


This salsa is meant to be made with fire roasted ingredients, ideally on a smoky fire, so if you have access to a grill or fire pit, great! If not, there are solutions.

Put the tomatoes, garlic, onion, tomatillos, peppers, and corn directly on the grill, whole. Grill until the outsides start to turn brown or black. For sweeter and more well done veggies, cook over coals. For blackened, less cooked veggies, cook over flames.

 If you don’t have a fire or grill, you can roast the goodies on the oven rack at 400 degrees, or in a cast iron with some pepper and coriander. The spices will burn, leaving a little of that lovely smoky flavor.

 Let every thing cool a bit.

Peel off burnt parts; core the peppers and tomatoes, saving all the juices; peel the garlic, onions, and corn. Put all grilled veggies but the corn into the food processor. Add the lemon juice, raw garlic,  raw tomatoes, and salt. Blend. You may need to pre-chop to help the processing go smoother. You may also need to do the blending in two batches and then mix the batches together in a bowl.

Chop the basil finely. Cut corn off the cob. Add the basil and corn to the salsa. If you have the time, allow the salsa to set for an hour or more, but if you don’t, no worries. Add salt and lemon to taste.