|WOOD TYPE||PREP TIME||COOK TIME||TOTAL CUPS|
|MESQUITE||10 MINUTES||15-20 MINUTES||8|
|2 LB CORED TOMATOES||1 LG ONION - CUT IN HALF||2-3 BUNCHES OF CILANTRO||2 JALAPEÑOS|
|2-3 CLOVES OF GARLIC||1 TSP SALT||1 TSP PEPPER||1 T WHITE VINEGAR|
STEP BY STEP
Step 1: Make sure that all vegetables have been washed and cored (if necessary) before cooking.
Step 2: Start the Velocity Grill, place on HIGH, and wait for 5 minutes until it is at the appropriate temperature.
Step 3: Once the surface is hot and ready to cook, add an additional piece of wood and then add your tomatoes to the grilling surface.
Step 4: Roast the tomatoes until the skins are blistered and blackened.
Step 5: Once the tomatoes have been blackened, swap them out for the onions on the grill and keep them on until you receive the same result as the tomatoes.
Step 6: Repeat this process again with the jalapeños and garlic cloves.
Step 7: All of the vegetables should now be blistered and blackened. Add them all to a big mixing bowl or your blender and blend together. You want to blend with short pulses to allow for an even consistency. (If you love lime, squeeze one full lime into salsa mixture to add some more delicious flavor!)
Step 8: Cool in the fridge overnight to enjoy at the perfect temperature.
Step 9: Enjoy!
P.S. This amount of salsa should last you two weeks... but we all know it will really only last you ONE DAY!