| Salsa has long been a popular dip, relish, sauce, and | | | | - Preheating your grill before putting the vegetables |
| salad served with mexican cuisine. For centuries, | | | | on it can also help prevent sticking. |
| diners have enjoyed the authentic mexican salsa | | | | - Don't forget to punch holes in your peppers. This |
| recipes consisting of tomatoes, onions, bell and chili | | | | will prevent your peppers from bloating and blowing |
| peppers. There are dozens of ways to prepare | | | | up while grilling. |
| theses classic recipes. A wonderful way of starting | | | | - Smaller vegetables may require being placed on foil |
| these dishes is to roast the main salsa ingredients like | | | | to avoid falling through grill racks. |
| the chili peppers and vegetables under the broiler or | | | | - Grill or roast your salsa ingredients over medium |
| over an open fire. | | | | heat only. Do not attempt to cook in high heat. |
| Here are some tips and techniques for roasting and | | | | Medium heat will allow you greater control over the |
| grilling chili peppers and vegetables: | | | | rate of cooking. High heat will result in quickly charred, |
| - Begin with the freshest ingredients. The ability to | | | | mushy or unevenly cooked vegetables. |
| hold up under intense heat works best with fresh chili | | | | - Some vegetables cook faster than others. Peppers |
| peppers and vegetables. | | | | for example need to stay on the grill longer than |
| - Grilling over direct fire always brings out a juicier and | | | | tomatoes. Remove items immediately when finished |
| smokier flavor than roasting in an oven. | | | | grilling or roasting. |
| - Roasting in the oven or under a broiler rather than | | | | - You can peel bell and chili peppers better if they are |
| grilling, may result in a more evenly cooked vegetable | | | | grilled or roasted until their skins are blistered and |
| or pepper. | | | | blackened. |
| - Generally speaking, fruits and vegetables that do | | | | - Cool your vegetables before peeling. After peeling, |
| contain a lot of moisture are better suited for grilling | | | | chop them without washing even if they do end up |
| than high moisture ones. You can still grill or roast | | | | with some stubborn charred peelings on them. |
| most vegetables, just proceed with caution, and | | | | Washing your grilled or roasted vegetables will make |
| keep your eye on them. | | | | a difference in the taste. You will lose some of the |
| - Be sure to start with a perfectly clean grill rack or | | | | smoky flavor. |
| broiler pan. | | | | There are not any rules in grilling, roasting or toasting |
| - Oil your grill rack before using. You should also coat | | | | your salsa chilies and vegetables. Most of the tips |
| your chilies and vegetables with olive oil or another | | | | available anywhere are the result of cooks from all |
| high smoke point oil to prevent sticking. Periodically | | | | over the world trying and testing different salsa |
| turn your vegetables while grilling and drizzle with oil | | | | recipes and preparations. Try experimenting on your |
| as needed. Choose unflavored oil or oil that does not | | | | own variety of vegetables for your special salsa dish. |
| have a strong taste. | | | | |