Grandma’s Mexican Salsa

2014-0415_not-recipes_out-of-season-salsa-190

Serving Size: 2 cups

Ingredients:
1/2 large white onion, finely diced
1/4 cup apple cider vinegar
3/4 tablespoon sugar
1 teaspoon salt
6 roma tomatoes
1 to 2 jalapeños
2 to 3 cloves garlic, unpeeled
1/2 teaspoon salt, plus more to taste
1 handful cilantro
Squeeze of lime juice

Directions:
Combine the vinegar, sugar, salt, and 1/2 cup hot tap water in a container. Add the onion, cover, and let sit for at least an hour at room temperature. Grill the tomatoes, jalapeños, and garlic until blackened on all sides. The jalapeños and garlic will blacken faster than the tomatoes, so keep an eye on them and take them off when they’re done. Set aside to cool. When cool enough to handle, peel the blackened skin off the garlic and discard. If you want a less spicy salsa, de-seed the jalapeños. Blend the tomatoes, jalapeños, and garlic in a blender with salt and cilantro. Drain the onion and stir your desired amount into the blended tomato mixture. Finish with a squeeze of lime and salt to taste, if needed.

Grilled Veggie Kabob

Serves 4

To parboil the potatoes, put them into a small pot, cover with 2 inches of salted water and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, but not completely cooked through since you’ll finish them on the grill.

Ingredients:
3/4 pound small new potatoes, cut in half
2 medium zucchini or yellow summer squash, cut in half lengthwise
1 large onion, cut into 1/2-inch thick pieces
1 green bell pepper, cut into 1-inch strips
1 yellow bell pepper, cut into 1-inch strips
1/2 pound mushrooms, quartered
1/3 cup of your favorite salad dressing

Directions:
If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring.  Parboil potatoes until done but still firm.  Thread vegetables alternately on skewers.  Brush generously with salad dressing.  Grill for 3 minutes; turn vegetables over, brushing with extra salad dress.  Grill for another 3 to 4 minutes until done.

Corn on the Cob

We found this AMAZING recipe for corn on the cob. The best corn I’ve had. Reminds me of the ones they sell on the street in the middle east.

INGREDIENTS:
corn on the cob
large bowl of water

DIRECTIONS:
1. Carefully peel back husks of corn. Make sure they stay intact and connected to the corn itself.
2. Remove the silk underneath the husk.
3. Put the corn and the husks back together again.
4. Soak the corn in a bowl of cool water for 1 hour.
5. Barbeque for 8 minutes on each side.

Enjoy this at your next summer barbeque.