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I love this time of year. Waking up to birds chirping, the sun shining through the window on a beautiful Saturday. What could be better? How about a BBQ?
Hamburgers, hot dogs, grilled vegetables, sausages, chicken, spice rubs, marinades, barbecue sauce, low and slow, hot and fast for a great sear, and gas or charcoal. The sweet smell of smoke emanating from the grill fills the air in the backyard making you and your company hungrier and hungrier with every whiff. Barbecue season is here.
So fill up the gas tank, buy a bag of coal, and start the fire. The season is a relatively short one, and when the snow begins to fall again, you’ll be begging to bust out the cue again.
So get our your tongs and spatulas, grab a cold one and fire it up. To start the season, here is my recipe for a delicious grilled salsa. Enjoy and happy grilling!
Food Guy Montreal’s Grilled Salsa
Makes about 500ml
Ingredients:
5 vine tomatoes
3 red peppers
1 cubanelle pepper
1 large Spanish onion (about the size of a softball)
5 cloves of garlic (chopped)
4 tbsp. basil pesto (store bought is ok)
1-2 chipotle peppers- optional (chipotle flavored Tabasco is ok)
2 tbsp. olive oil
Salt and pepper to taste
Cut the onion in a little more than 1 centimeter thick slices. Quarter the tomatoes, and combine the pesto with all the cloves of garlic. Keep the red and cubanelle peppers whole, and toss in a large bowl with olive oil and salt and pepper.
Place the onions, and peppers over the heat, and the tomatoes, skin side down on the top part of the grill (for charcoal users, keep the tomatoes the furthest away from the heat). Add about 1/2 a tsp. of the pesto and garlic mixture on top of each tomato quarter. The garlic and pesto will roast, creating a sweet and caramelized flavor. Cook the peppers until the skins are black and blistered. Cook the onions until they are soft, and the tomatoes until they start to shrivel.
When cooked, remove the skins, stems, and seeds from all the peppers (keep the seeds form the cubanelle for some extra heat). Cut out the center part of the tomatoes and discard them; they will feel a little hard similar to a stem. Chop all the vegetables, and add the roasted pesto and garlic mixture into a large bowl and combine. Add the chipotle peppers for some extra smokey flavor and heat, and salt and pepper to taste.
Place in a mason jar, or cover the bowl and let stand in the fridge for a couple of hours. Serve with your favorite tortilla chips and enjoy!