INGREDIENTS:

• 6 Beefsteak Tomatoes (or sub any other variety, but make sure the volume is the same)
• 1 Large Onion (Red Onions are always good, Vidalia’s too)
• ½ Large or 1 Medium Red Bell Pepper
• Peppers (use about 5-6 medium to large Jalapeños. I mix it up with different types)
• 1 Lime
• ½ Teaspoon Salt (or more)
• 1/8 Teaspoon Pepper (or more)
• Chopped Cilantro to Taste
• 1 Shot Tequila (Optional)

VINAGRETTE

• 2 Parts Olive Oil (1/3 cup about)
• 1 Part Balsamic Vinegar (eyeball it man)
• 2 Large Cloves of Garlic Minced
• ¼ Teaspoon Salt
• Dash of Pepper

A word or two about Ingredients:

DON’T SKIMP ON THE INGREDIENTS. If you can help it, use the freshest vegetables. I grow my tomatoes and peppers. Romano’s are pretty good as they cook well. But any flavorful variety will work. Don’t use those crappy boiling onions. Experiment with the peppers. I use combos of Serrano, Jalapeño, sometimes Habanera’s. Don’t sub on the vinaigrette. Virgin Olive Oil and Balsamic, not Canola Oil and Heinz. You can sub Italian Parsley for the Cilantro if you prefer.

PREP

1. Slice Onion in ¼” discs, place in a glass baking dish.
2. Slice and core Red Bell Pepper in 2″ wide sections. Place in same baking dish.
3. Slice Tomatoes in half if they are Romano’s, or Quarters if the Tomatoes you’re using are Larger and place in a large glass bowl.
4. Slice the tops off the Peppers, then make a lengthwise slice and remove the seeds. Place in a separate bowl or container.
5. Assemble the Vinaigrette and Mix.
6. With a Spoon, drizzle the Vinaigrette and coat the Onions and Bell Peppers. Add a spoonful of the Vinaigrette to the Peppers, and the rest should go on the tomatoes. Mix and coat the peppers and tomatoes. Cover all Veggies and let marinate.

GRILLING

1. Grill the Onions and Bell Peppers first and any other veggies you are having for the evening. Onions should have nice grill marks and should be caramelized and cooked to limpness but not clear. If you have crispy sections, that’s ok. Same with the Bell Pepper.
2. Grill the Tomatoes. Watch cooking too long. They can get too mushy and you can’t get them off the grill.
3. If you are grilling anything else for the evening, steaks, burgers, etc., do so at this time.
4. The last things to grill are the peppers. They don’t take too long.

At this point you can put the veggies in the fridge and wait to assemble until the next day if you want.

ASSEMBLING

If you like your Salsa thick, you can drain some of the Tomato Juice. Otherwise, throw the Tomatoes, Onion, and Bell Pepper in a blender. DO NOT LIQUEFY! Pour the mixture back into your large bowl. Chop and mince up the Hot Peppers. The blender ain’t gonna do it right. Using a few large spoonfuls of the tomato mixture mix in the blender with the Hot Peppers. Saving a spoonful or two, pour that back into the bowl with the tomato/onion mixture. Stir it up. Squeeze in the lime juice, and add the salt, pepper. At this time start tasting. Adjust the hot peppers if necessary. If it’s too hot, you can add a mixed up non-grilled tomato if necessary. You can also adjust your salt, pepper and lime juice. Finally, add the Cilantro and Tequila. Stir it up.

ENJOY!

From my old buddy Pat!