Fire up the grill to make this wonderful Copycat Baja Fresh Salsa. Grilling the vegetables until charred produces a smoky salsa like no other. It's so easy to make and so delicious, it'll become your new go-to!!
1 to 1½cups (240 to 360 ml)chicken stock (as needed to thin salsa)
¼cup (60 ml)olive oil
½cup (one small bunch)fresh cilantro
salt and pepper to taste
Slice tomatoes in half and place each half skin side down on a grill over medium high heat and grill for a half an hour. Add jalapeños to grill and continue to grill tomatoes and jalapeños for another half an hour, or until very charred and blackened.
Remove from grill and put tomatoes, jalapeños, garlic, lime juice, olive oil, fresh cilantro, and half the chicken stock in a blender and puree. Taste and season with salt and pepper. Add more chicken stock as needed for a thin, pourable salsa.
*The recipe makes a LOT of salsa, which can be divided into smaller servings and frozen for about 3-6 months.