At this point you can process them as much as you’d like. I like to keep mine somewhat chunky, though you can thin it out with more lime juice or even a bit of water. The choice is yours! Take this recipe, for example. Everything is grilled, aside from the tomato, which I kept raw for a pop of freshness. Even the limes are charred on the grill to loosen up the juices and to add a bit of smoky flavor. I went with multiple chili peppers here, particularly poblano peppers because they are TOPS for roasting and grilling. They have a deep, earthy flavor unlike any other pepper, ideal for a warm grilled salsa. Serranos bring in some heat and the long red fingerlings add much flavor and substance. Grill the veggies. Get your grill going and lightly oil the grates. Set the peppers, onion slices, pineapple slices and halved limes onto the grill. Char it all up. Keep your eye on those veggies! You don’t want anything to burn. You only need a couple minutes for the limes, though everything else will take a good 15 minutes or longer, depending on the grill temperature. Wait for the pepper skins to puff up and blacken. Cool, peel, and discard as needed. When you’re satisfied with the grilling, remove the ingredients and cool them down a bit. Peel off the pepper skins and toss them out. Remove the pineapple cores and toss those as well. Blend it up. Give all of the ingredients a rough chop and toss them into a food processor. Now for the easiest step of all - enjoy with lots of chips. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H.
