Grilled Leek and Roasted Bell Pepper Salsa
- 1 whole 1 whole 1 whole Leek, small
- 2 whole 2 whole 2 whole Green Bell Peppers
- 4 whole 4 whole 4 whole Tomato, large
- 1 cup 1 cup 1 cup Cilantro, chopped
- 1 Tbsp 1 Tbsp 1 Tbsp Garlic, minced
- 1 Tbsp 1 Tbsp 1 Tbsp Jalapeño, chopped
- 0.25 cup 0.25 cup 0.25 cup Lime Juice
- 0.5 tsp 0.5 tsp 0.5 tsp Black Peppercorns, Ground Fresh
- 1 tsp 1 tsp 1 tsp Sea Salt
- Preheat grill to 450.
- Cut the green tops off the leeks and trim off the root on the bottom. Brush the leeks and bell peppers with olive oil.
- Place them on the grill and roast the leeks for about 2-3 minutes a side and then remove from grill.
- Add the peppers and roast about 8-10 minutes and periodically rotate the peppers. You want skins to be charred
- Place peppers in a bowl and cover it with plastic wrap to let the peppers sweat for about 8 minutes.
- Combine the tomato, cilantro, garlic, jalapeno, lime, pepper and salt in a large bowl and mix.
- Remove the outer layers of the leeks that are too charred. Slide the leek in half and then thinly slice. Add to the salsa.
- Use a paring knife and carefully scrape the charred skin of the bell peppers. Deseed the pepper, chop and add to salsa.
- If you prefer a less chunky salsa you can place it in the blender or food processor and pulse until you reach desired texture.
You can replace the leeks with about 1/3 cup of chopped white onion if you don’t wish to grill the leeks. Cooking time for the leeks will depend on the size. It may need longer if your leek is large. You want it charred on the outside and soft in the inside.
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