Roasted Salsa

Chips and dip are never out of style, and this Roasted Salsa made with fresh, summer tomatoes is fabulous.

Ingredients

6 medium tomatoes
1 large red onion, cut in half
1 unpeeled blub of garlic
2 jalapeños, seeded for milder salsa
2 red chiles
4 limes, juiced
1 bunch cilantro, chopped
1 tbsp chili powder
1 tbsp cumin
½ tbsp kosher salt, or more to taste
½ tsp olive oil

Instructions

Set your Big Green Egg for indirect and direct cooking by placing the EGGspander convEGGtor basket in the EGG with one side using the Half-Moon convEGGtor at 400ºF/204ºC.

Cut the top of the garlic bulb off and place it into aluminum foil, drizzle the olive oil over the top, and season with salt. Seal the aluminum foil at the top to enclose the garlic completely. Place on the indirect side of the EGG with the half-moon convEGGtor stone and roast for 10 minutes. Place the tomatoes, onion, red chile, and jalapeños on the direct side of the EGG.

Remove the vegetables from the EGG once the desired amount of char has been reached. The onions will take longer than the rest of the vegetables. Once the garlic is soft to the touch it is also ready to be taken off the EGG. Let cool for 15-20 minutes.

Peel and discard the skin from the garlic. Chop the tomato, onion, garlic, red chile, and jalapeno and mix together in a large bowl. Add the chili powder, cumin, lime juice, and cilantro. Mix well and serve with tortilla chips. Enjoy!

Recipe and photo from Big Green Egg.