the Older Bolder Life Salsa Monday: Quick Grilled Tomato and Jalapeño Table Salsa

On our run last week to see our kids and their families in Montana last week, we dined one evening in Missoula at a wonderful eatery downtown called TopHat.

Both my daughter and had tacos – yep, I enjoy a corn tortilla now and again and remain in nutritional ketosis 99% of the time – that were served with delicious and freshly prepared house salsas.

One salsa had been prepared using grilled tomatoes, onions, and peppers; roasting these ingredients over live fire adds a depth of flavor and smokiness you can’t get any other way, and sent me to the kitchen (and grill) to experiment when back home.

Of course influenced by our Texican roots, my wife and I think this is much better with a few tablespoons of cilantro thrown in, with a generous spritz of lime juice as well.

Next time you’re firing the grill to sear your favorite proteins, throw this salsa together and see what you think. It’s so tasty, and so simple to prepare, you’ll be folding it into your rotation this summer (and likely through the fall and winter as well – this is a great way to flavor up less than prime tomatoes too).

6 medium tomatoes
1 large sweet or white onion, cut into 1/2-inch slices
2 medium jalapeños, stemmed, seeded, halved
1-3 tbsp chopped fresh cilantro, optional
1-2 tsp good salt
Spritz of fresh lime juice, optional
Olive or avocado oil, brushed on before grilling

Fire the grill.

Halve three tomatoes, slice the onion, and prep the peppers. Brush all with a bit of the oil, and grill, turning now and again, until slightly to moderately charred and the onion and peppers have softened. Remove from the grill and cool for 5-10 minutes.

Core and seed the other three tomatoes, dice the flesh into 1/4 to 1/3-inch cubes and throw in a medium-sized bowl. Dice the cooled roasted tomatoes, onions, and jalapeños, add to the bowl, then stir in the salt, cilantro, and a spritz of fresh lime juice. Taste and adjust for salt and lime.

Best served fresh, this will hold a day or two tightly covered in the fridge as well.

Enjoy.