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.

This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary

total:
2 hrs 30 mins
Yield:
Makes 2 cups salsa
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • *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.

Nutrition Facts

45 calories; calories from fat 25%; protein 4.9g; fat 1.3g; saturated fat 0.3g; carbohydrates 3.3g; fiber 0.2g; sodium 69mg; cholesterol 25mg.
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