Summer is in full swing and Manservant is still gone and I haven't been cooking to much, so I've decided to join forces with some fun bloggers for #CookoutWeek2016! I've never done this before so I hope you have fun following along, while I attempt to figure all this out. In any case, I do think some great food will be appearing all this week and there are super great prizes. I mean everyone likes prizes, right?
I am going to try to post every day which will be an amazing feat, if I can pull it off. I've never done this in my blog history, so this will be a first also. I have a great Mexican menu planned, all cooked on the grill, from appetizers to dessert, to serve up this week. If you haven't figured out your menu for the 4th, this may entice you and give you some fun, simple ideas to keep you out of the kitchen.
Over 50 of our blogging friends are coming together to bring you #CookoutWeek - an entire week filled with yummy summer recipes perfect for your next cookout, along with a fun giveaway, courtesy of some awesome sponsors. Check it out!
It's super easy to enter, and one lucky winner will get:
- Char-Broil American Gourmet 600 Series Charcoal Grill (see specs here!)
- Edmond Fallot Dijon Mustard, French Farm Butcher Salt Box, & Confit of Figs & Balsamic Vinegar from The French Farm
- Sauce 3-Pack (Ketchup, BBQ, Veracha) from True Made Foods
- Wimpy's BBQ Rub, Dilly Dust Seasoning, and Cheryl's Jamaican Me Hungry Seasoning from Swine Dining
- A Perfect Pickler Kit from Perfect Pickler
- A gift basket of products from Fungus Among Us
- A gift bag of products from Dr. Praeger’s Sensible Foods
- All Natural Boneless Duck Breasts, Fully Cooked Roast Half Ducks w/Orange Sauce, Duck Bacon, Duck Wing Drummettes from Maple Leaf Farms
Check out my recipe below. This makes the perfect everything salsa and is easily made on the grill. I then threw it all in the blender and was amazed at what came out. I used to always quiz the guys at Baja Fresh to tell me the secret and they always made me think it was some gourmet chile that made it so special. Man, did they have me fooled. Nothing out of the ordinary in this salsa. But all these ordinary ingredients do make some extraordinary salsa!
a Rafflecopter giveaway
a Rafflecopter giveaway
Don't forget to check back throughout the week with all of the bloggers participating to get some yummy #CookoutWeek recipes. Here's the full list of participating bloggers:
The PinterTest Kitchen • 2 Cookin' Mamas • A Day in the Life on the Farm • addicted 2 recipes • Aimee Broussard & Co. • Amy's Cooking Adventures • Angels Home Sweet Homestead • Bakin' and Eggcerpts • Balancing Motherhood • Body Rebooted • Cheese Curd In Paradise • Cindy's Recipes and Writings • Cook With 5 Kids • Cook. Craft. Love. • Cookaholic Wife • Cricket's Confections • Crumb: A Food Blog • Eat, Drink, Be Healthy! • Everyday Eileen • Fairyburger • Food Parsed • Get the Good Stuff! • Goodie Godmother • Hezzi-D's Books and Cooks • Home in the Finger Lakes • Jennifer Cooks • Jessie Weaver • Kate's Recipe Box • Life on Food • Little House Big Alaska • Little Scratch Kitchen • Making Miracles • Moore or Less Cooking • Rhubarb and Honey • Savvy In The Kitchen • Seduction in the Kitchen • Simple Food 365 • Style Island • Thanks for Cookin'! • The Food Hunter's Guide To Cuisine • The Hungary Buddha Eats the World • The Spiffy Cookie • The Weekday Gourmet • This is How I Cook • Tramplingrose • Vintage Kitty • West Via Midwest
"Looking forward to sharing some yummy recipes with all of our readers. :)"
Serves a lot!
Time to Make: About 30 minutes
Adapted from Todd Wilbur (Top Secret Recipes)
14 cold tomatoes (I used Romas and mine weighed out to about 2 lbs) Dice 2 and reserve.
3 jalapenos - remove stem and also seeds if you don't want this to spicy
3 cloves garlic
1 t salt
1 1/2 c water
Juice of 1 lime
6 T finely chopped white onion
5 T chopped fresh cilantro
Preheat grill to high heat. Place 12 of the tomatoes, stem side down, directly on the grill. Roast the tomatoes over the flame for 10 to 20 minutes or until they are very charred and blackened. Flip over and continue to grill until this side is also charred and blackened. Add jalapenos to grill after you flip the tomatoes for the first time. These will also blacken but make sure to turn them to get all sides charred.
Take the tomatoes and peppers off the grill and place in a large zip lock. Let cool for about 10-15 minutes. When cooled dump tomatoes, peppers, and any liquid into a blender. Add garlic and salt and blend on high speed until pureed. Be careful not to over puree! Add the water and lime juice and blend again until mixed. The salsa darkens as it is chopped finer!
Pour mixture into a container and add the remaining two tomatoes. I pureed my mixture a bit too fine, so I added about 4 diced tomatoes to get this to the consistency I wanted. Add the onions and cilantro-do not be afraid to add more or less, depending on how you like your salsa. Cool in the fridge. As it cools it will develop even more flavor and the water will be more absorbed into the salsa.
A Few More:
Nachos Al Pastor with Pineapple Salsa
Avocado Corn Soup
Red Chile, Chorizo and Cheese Breakfast Enchiladas
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