Grilled Leek and Roasted Bell Pepper Salsa

Grilled Leek and Roasted Bell Pepper Salsa: Jessi's KitchenSummer is all about tomatoes and salsa for me right now. We picked up a flat of tomatoes from our CSA farm this past Saturday. My husband has been buying and eating tons of them so I figured we might as well buy them in bulk. They are also probably some of the best tomatoes I have ever had. I also was in the mood to make/eat lots of salsa

Grilled Leek and Roasted Bell Pepper Salsa: Jessi's KitchenI decided to take some of the ingredients from my CSA basket and use that for the salsa. I thought that the leek would lend a more mellow onion flavor and the roasted bell peppers would complement the sweet tomato flavor.

We have been really in to these yellow tomatoes but feel free to use any type you want. If you don’t wish to use grilled leeks you can use some white onion in place of it. Also, you can roast the pepper in the oven if you don’t have a grill. It just may take a few extra minutes to char on the outside.

Enjoy!

Grilled Leek and Roasted Bell Pepper Salsa: Jessi's Kitchen

Grilled Leek and Roasted Bell Pepper Salsa
Serves 6
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 1 small/medium leek
  2. 2 green bell peppers
  3. 3-4 large tomatoes, chopped (yields about 4 cups)
  4. 1 cup chopped cilantro
  5. 1 Tbsp minced garlic
  6. 1 Tbsp chopped jalapeno (or more if you want it spicy)
  7. ¼ cup freshly squeezed lime juice
  8. ½ tsp black pepper
  9. 1 tsp sea salt
Instructions
  1. Preheat grill to 450.
  2. Cut the green tops off the leeks and trim off the root on the bottom. Brush the leeks and bell peppers with olive oil.
  3. Place them on the grill and roast the leeks for about 2-3 minutes a side and then remove from grill.
  4. Add the peppers and roast about 8-10 minutes and periodically rotate the peppers. You want skins to be charred.
  5. Place peppers in a bowl and cover it with plastic wrap to let the peppers sweat for about 8 minutes.
  6. Combine the tomato, cilantro, garlic, jalapeno, lime, pepper and salt in a large bowl and mix.
  7. Remove the outer layers of the leeks that are too charred. Slide the leek in half and then thinly slice. Add to the salsa.
  8. Use a paring knife and carefully scrape the charred skin of the bell peppers. Deseed the pepper, chop and add to salsa.
  9. If you prefer a less chunky salsa you can place it in the blender or food processor and pulse until you reach desired texture.
Notes
  1. You can replace the leeks with about 1/3 cup of chopped white onion if you don't wish to grill the leeks.
Jessi's Kitchen http://jessiskitchen.com/
Grilled Leek and Roasted Bell Pepper Salsa: Jessi's Kitchen

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