Charred Tomato & Red Onion Salsa

A heritage recipe shared by our vineyard crew at the O’Connell Family Estate harvest celebration

Recipe by: Gabrielle

YIELD: 3-4 cups

PREP TIME: 10 minutes COOK TIME: 15 minutes TOTAL TIME: 25 minutes

INGREDIENTS

• 6 medium to large, firm, tomatoes
• 1 fresh poblano/jalapeño pepper (moderate heat)
• 1 fresh serrano/yellow wax pepper (spicier)
• 6 medium to large red onions
• ⅓ cup grapeseed oil or as needed

TO PREPARE

1. Preferably use a wood burning barbecue. Place dry wood into grill and burn until it glows. Add additional wood to get an open flame. If using a gas grill, warm to high heat.
2. Red Onions: Remove papery skin. Cut root end off. Cut in half through the middle.
3. Peppers: Wash and dry. Cut off the stem. Slice in half lengthwise and discard all seeds.
4. Tomatoes: Wash and dry. Cut out stem section with paring knife; cut in half through the middle.
5. Brush cut sides of onions, peppers and tomatoes with grapeseed oil. Place on grill cut side down. Grill all except the serrano for 5-10 minutes until lightly charred. Grill serrano 5 minutes until lightly charred then turn over and grill other side. Remove vegetables as they become lightly charred; times will differ depending on size. Carefully watch that the tomatoes do not overcook to a point of losing structure and becoming mushy. They need to hold their shape.
6. Process in 2 batches: Put charred vegetables and Savory Extra Virgin Olive Oil into a food processor. Note: Depending on desired spiciness, start with ½ serrano and add more if desired. Pulse to salsa consistency, approximately 30 seconds. Do not over process. Pour into a bowl and season with Cabernet Finishing Sea Salt.

TO SERVE

SHOPPING LIST

• Organic, farmers market, and garden grown products are preferred
• 6 medium to large firm, tomatoes
• 1 fresh poblano/jalapeño pepper (moderate heat)
• 1 fresh serrano/yellow wax pepper (spicier)
• 6 medium to large red onions
• Grapeseed oil