Smoky Grilled Mediterranean Salsa
Just in time for the tomato, corn and zucchini harvest here in California!
Yield: ~4 cups (1 quart)
1 cup Smoked and roasted eggplant (1 small globe)
½ cup Smoked and grilled green and yellow zucchini (1 each)
¼ cup Smoked and grilled red onion (approximately 2 round slices)
1 ear Smoked and grilled corn
¼ cup Smoked and grilled sweet pepper (2 small sweet pepper)
2 each Small roma tomatoes, smoked and roasted
½ tsp Smoked and roasted jalapeño chili (1 chili)
1 T Fresh squeezed lemon juice
2 T Fresh squeezed lime juice
¼ cup EV olive oil
1 tsp Ground mild Spanish pimento
1 tsp Toasted and ground cumin seeds
1 tsp Chipotle chili powder
Kosher salt and fresh ground black pepper to taste
1/4 cup Fresh chopped cilantro leaves
Production Preparation method:
1. Set up your grill and add 1 cup soaked wood chips in a little aluminum foil packet on the coals when the fire is ready
2. Place all of the items on a slotted grill pan and prepare to grill or roast and smoke the vegetables
3. Roast the following vegetables whole: eggplant (pierce the flesh in a few places with a knife), husked corn, tomatoes, jalapeño and chili until soft and charred on the outside; set aside
4. Cut the zucchinis lengthwise in ¼ inch plank shapes and grill, allowing them to still be crunchy (almost undercooked on the inside); set aside
5. Peel the eggplant and dice it into small dice. Salt it slightly and allow it to drain for a few minutes in a colander
6. Cover the peppers with plastic for a few minutes to ease the peeling process, then peel. Dice in ¼ inch
7. Peel, seed and dice the tomatoes
8. Peel and deseed the chili and chop very fine
9. Remove the corn from the cob and separate into kernels
10. Place all of the vegetables in a bowl and add the spices, lemon and lime juice, olive oil, s and p and fresh chopped cilantro.
11. Taste for seasoning and adjust if necessary.
12. You may have a little of the roasted and grilled vegetables left over which can be used for other purposes.