Our summers here are generally so cool that we don’t miss air conditioning all that much. We practice passive cooling to the extent we can in a house that has no specific passive heating or cooling features designed in to it. One thing we do is to cook out on the grill as much as possible in warm weather rather than firing up the stove and adding heat to the house. Consequently we are always experimenting with recipes on the grill.
At first our experiments were with various meats and veggies. This summer we added grill mats and a grill sized cookie sheet with sides about an inch high to cook things that might otherwise fall through the grill grate. One of our first experiments was to grill all the veggies for making salsa.
Usually we make fresh salsa, but I had tried a broiled veggie salsa and charring the veggies a little did add a nice flavor to the salsa. However, it was in July before our monsoon season got started, and having the oven on broil threw too much heat into the house. We decided to try cooking the veggies on the grill to keep the heat outside.
We loved the results! My husband said it was the only salsa we would ever need, and we’ve tried many different versions, so we’ve been eating it ever since on just about everything. We grill outside almost year round, so I am sure this winter we will be grilling tomatoes and peppers every couple of weeks.
Here are a few notes regarding the veggies we use for salsa. A lot of it is personal preference, so you may want to experiment a little to see what tastes best to you.
Hi there! I am Jeannine.
I believe that a holistic and balanced approach to life is a must when living with an autoimmune disease. I share gluten and dairy free recipes and all the other things I do here. I just like doing stuff and making stuff.
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