Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Salsas, Sauces and Condiments

"Lazy" Salsa

Salsa Huevona

Makes 2 1/2 cups, serving 6 generously

Recipe from Season 6 of Mexico - One Plate at a Time

 

Ingredients

4 medium-small, red-ripe round tomatoes (about 1 1/2 pounds)
1 medium onion, cut in half
3 or 4 jalapeños, stemmed
4 garlic cloves
Salt

Directions

1.    Char the ingredients.   Light a charcoal fire and let the coals burn until they are covered with gray ash; position the grill grate and let it heat for a couple of minutes.  Lay on the tomatoes, onion halves, jalapeños and garlic. (To keep the garlic from dropping through and to make cleanup easy, I typically lay one of those perforated grill pans on the grill grates, heat it up, then lay on the vegetables.)  Grill the ingredients, turning occasionally, until they are well charred—about 10 minutes for the garlic, 15 minutes for the chiles and 20 minutes for the tomatoes and onions.  As they are done remove the ingredients to a rimmed baking sheet.  Let cool. Peel the garlic.  If you wish, you can pull the charred skins off the tomatoes.

2.    Finish the salsa.   In a food processor, combine the garlic and chiles.  Pulse until coarsely pureed.  Add the tomatoes and any juices that have collected on the baking sheet, and pulse until roughly chopped.  Chop the charred onion and place in a bowl.  Stir in the tomato mixture, along with a little water (usually about 2 tablespoons), to give the salsa an easily spoonable consistency.  Taste and season with salt, usually about 1 teaspoon.

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