Photo: Thomas J. Story
Total Time
2 Hours 30 Mins
Yield
Makes 2 cups salsa

Tractor Dave Muff roasted the vegetables over local red oak logs and grew and pickled his own artichokes (jarred are a good substitute). Leftover salsa is great on eggs, fish, or chicken.

How to Make It

Step 1

Prepare a grill for medium heat (350° to 450°). If using charcoal, add chips or wood chunks evenly over coals. If using gas, put chips or chunks in a shallow foil pan set on burner in corner of grill. Grill chiles, tomatoes, and onions, turning often, until skins blacken all over, 15 to 20 minutes.

Step 2

Let vegetables cool, then peel. Stem and seed chiles. Chop vegetables and put in a medium pot with artichokes, herbs, purslane, vinegar, and 1/2 tsp. salt; bring to a boil, then cover and cook over low heat, stirring occasionally, until onions soften, 20 to 30 minutes. Remove from heat; let sit 1 hour, covered, so flavors can marry.

Step 3

Purée roughly in a food processor, thinning with hot water to make it pourable. Let cool and season with salt to taste. Serve with oysters.

Step 4

*Find red oak chips online from Susie Q's Brand (susieqbrand.com).

Chef's Notes

Nutritional analysis is per oyster with 1 tsp. salsa.

Make ahead: Up to 1 week, chilled.

Ratings & Reviews