Grill Roasted Scape Salsa
Updated: Jul 16
This salsa is out of this world delicious and is even great on burgers. We make extra just to can some so we can enjoy it all year!
TIME: 5 minutes prep, 10 minutes total YIELD: 2 cups RECOMMENDED VARIETY: Fresh garlic scapes
12–14 fresh garlic scapes with bulb ends removed
2 tablespoons extra virgin olive oil
2 jalepeños, sliced in half lengthwise
1 small bunch cilantro leaves
6 Plum or Roma tomatoes, quartered
juice of one lime
4 scallions, trimmed
2 chipotles in adobo sauce
salt and ground pepper
Place garlic scapes in a shallow dish, drizzle with olive oil and toss to coat.
Remove as many seeds from the jalepeños as desired to control spiciness, trim off stems.
Grill roast garlic scapes and jalepeños until softened and there are visible char marks.
Remove scapes and jalepeños from grill, set aside.
Place cilantro leaves (no stems) and scallions into food processor, pulse for 10 seconds.
Add scapes, jalapeños, tomatoes, and chipotles to food processor, pulse for 30 seconds.
Stir in lime juice, salt and pepper to taste, then serve.