Charred Red Onion Salsa Recipes

CHARRED SALSA ROJA

Steps:

• Heat a large cast-iron skillet over high heat. Add the tomatoes, garlic, chiles and onion and cook, turning occasionally, until charred on all sides, about 3 minutes for the garlic, 4 to 5 minutes for the chiles, 6 to 8 minutes for the onion and 8 to 10 minutes for the tomatoes. Transfer to a plate to cool. When cool enough to handle, peel the garlic.
• Add the tomatoes, garlic, chiles, onion, cilantro, lime juice and 1 tablespoon salt to a blender and puree on low speed, stopping to scrape the sides and bottom to ensure an even texture, until the salsa is almost smooth but some small pieces remain. Season with salt and more lime juice if needed.

CHARRED RED ONION SALSA

Steps:

• Place onion halves cut sides down in shallow pan.
• Bake at 425*F for 30 minutes or until onions are slightly soft when squeezed and their cut sides are blackened.
• When cool enough to handle, remove onion skins and trim stems.
• Place onions in a food processor with olive oil, vinegars and red pepper flakes.
• Process in two or three 2-second pulses or until coarsely chopped.
• Add olives and oregano and process 2 to 4 seconds just until chopped.

NEW MEXICO CHILE-RUBBED TRI-TIP WITH CHARRED GREEN ONION AND AVOCADO SALSA

Steps:

• For the dry rub: Add the dried chiles, brown sugar, salt, pepper and cumin to a bowl and mix well.
• Cover the tri-tip generously with the spice mix on all sides. Wrap the tri-tip in plastic wrap and let sit in the fridge for 3 hours or up to 2 days. Prior to cooking, remove the meat from the fridge and let come to room temperature, approximately 1 hour.
• Preheat a smoker (or the oven) to 225 degrees F.
• Add the tri-tip and cook until the internal temperature reaches 130 degrees F, 60 minutes to 1 hour 30 minutes.
• For the charred green onion and avocado salsa: Preheat the grill to medium-high heat.
• Toss the chiles and green onions with the oil and sprinkle with kosher salt. Place on the grill and cook until charred, 6 to 8 minutes. (Leave the grill on.)
• Add the charred onions to a food processor. Set the chiles aside until cool enough to handle, then stem, seed and chop. To the food processor, add the cilantro, parsley, juice from 1/2 lime and 1 tablespoon kosher salt and puree, slowly streaming in the olive oil until combined. Transfer to a medium bowl. Add the avocados and chopped green chiles and gently fold in. Adjust seasoning with the remaining lime juice and salt.
• Remove the tri-tip from the smoker and add to the grill. Cook on both sides to get a crisp exterior, about 4 minutes per side. Let rest 10 minutes, then slice against the grain and on the bias. Sprinkle with flakey salt and serve with the charred green onion and avocado salsa on the side.