Mesquite grilled with the brother in law tonight, who is a grill master with the "carne asada" norhtern Mexican style bbq. We're both from Torre[SIZE=11pt]ón[/SIZE]. We went economical today and for the meat we grilled some adobo marinated chicken quarters and pork ribeye's along with some asparagus. The grilled salsa turned out really great with a nice kick.
It was 5 tomatillos, 2 roma tomatoes, 2 jalape[SIZE=11pt]ños, 2 habaneros, half red onion, 1 garlic clove. All grilled with some chopped cilantro and 1 cubed avocado added after the salsa was crushed in the molcajete, seasoned with salt. We make fresh salsa/picos almost on a daily basis with whatever [/SIZE][SIZE=14.999999046325684px]ingredients[/SIZE][SIZE=11pt] we have or whatever looks fresh in the market. Off course we all have our favorite salsas we grew up with that our grandmas made with their secret recipes, lol. IMO that's the great thing about fresh salsas, they can be made differently every day and in Mexico vary so much from region to region, with different chiles, climates and cultures.[/SIZE]
It was 5 tomatillos, 2 roma tomatoes, 2 jalape[SIZE=11pt]ños, 2 habaneros, half red onion, 1 garlic clove. All grilled with some chopped cilantro and 1 cubed avocado added after the salsa was crushed in the molcajete, seasoned with salt. We make fresh salsa/picos almost on a daily basis with whatever [/SIZE][SIZE=14.999999046325684px]ingredients[/SIZE][SIZE=11pt] we have or whatever looks fresh in the market. Off course we all have our favorite salsas we grew up with that our grandmas made with their secret recipes, lol. IMO that's the great thing about fresh salsas, they can be made differently every day and in Mexico vary so much from region to region, with different chiles, climates and cultures.[/SIZE]
