"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Ember Salsa Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Ember Salsa, by , is from The McCabe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jimi McCabe

Category:
Category:

Ingredients:  
Ingredients:  
1 medium-size onion, peeled and cut in half through the stem end
1 poblano pepper
8 plum tomatoes
3 large jalapeño peppers
3 limes, cut in half crosswise
1 canned chipotle chile, minced, with 1 teaspoon can juices (both optional—they reinforce the smoke flavor)
⅓ cup chopped fresh cilantro
Coarse Sea salt
Freshly coarse ground black pepper to taste

Directions:
Directions:
1. Light the charcoal or wood chunks in a chimney starter. When the coals glow red, dump them into the bottom of the grill and rake them into an even layer.

2. Place the onion, poblano, tomatoes, jalapeños, and lime halves directly on the coals. Cook until charred black on the outside, 3 to 5 minutes per side (6 to 10 minutes in all) for the onion; 1 to 2 minutes per side (3 to 6 minutes in all) for the poblano and tomatoes; and 1 to 2 minutes per side (2 to 4 minutes in all) for the jalapeños and lime halves. Turn the ingredients with long-handled tongs to ensure even cooking.

Transfer the charred vegetables and lime halves to an aluminum foil pan to cool.

3. Using a pastry brush, brush any ash or cinders off the vegetables. Scrape the seeds out of the jalapeños (unless you want a really fiery salsa). Scrape the burnt skin off the poblano, and then seed and core it. Don’t worry about removing every last bit of burnt skin from the veggies: A few black spots add color and flavor.

4. Cut the veggies into 1-inch pieces, then grind the pieces to a coarse puree in a food processor, running the machine in short bursts. Do not overprocess. Alternatively, coarsely chop the salsa ingredients by hand or grind in a molcajete (Mexican lava stone mortar and pestle). Work in the canned chipotle chile with its juices, if using.

5. Squeeze in the juice from the charred limes, followed by the cilantro and salt and pepper to taste: The salsa should be highly seasoned.
Makes 2½ to 3 cups of salsa, enough to serve 4 to 6

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
20 minutes + 25 minutes to get charcoal white
Personal Notes:
Personal Notes:
Must be cooked over charcoal or wood embers. Sorry, gas grillers; for the full effect, you need a charcoal grill for this one.

Garden or farmstand produce (preferably organic) will give you the best flavor—especially if you can find tomatoes that have never seen the inside of a refrigerator

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!