Condiments and Sauces
Backyard BBQ (2)
Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.
This recipe was based on one by John Cunningham, who first published his recipe in a local cookbook to raise money for an Austin-based charity called Colin's Hope.
The recipe for this smooth, spicy salsa comes from Marti Cardenas of Austin, Texas.
Grilling the tomatoes and chiles imparts a lovely, smoky char to this salsa.
This sauce is tarter when made with tomatillos.
We like to eat this "roasted" tomato salsa with tortilla chips.
Not all relishes are sweet. This chunky version, seasoned with cilantro and cumin, makes a great alternative to salsa—dig in with chips, mix it into guacamole, or use it to top quesadillas and tacos. Or, go with the relish concept and use it on a cheeseburger in place of ketchup and a pickle.
Does Not Apply
Source: Farmgirl Fare