| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | 1 | servings | |
INGREDIENTS
| 1 | Tri-tip roast; 2-3 pounds | |
| Salt | ||
| Black pepper | ||
| Garlic powder | ||
| 1 | lb | Ripe red tomatoes |
| 1/2 | lb | Tomatillos or green tomatoes |
| 3 | lg | Sweet banana peppers; seeded |
| 2 | md | Hungarian wax peppers; seeded |
| 1/4 | bn | Cilantro |
| 1/2 | md | White or yellow onion |
| Jalapeno or Serrano pepper; seeded adjust number for desired heat level | ||
| 1 | Lime ; juice of | |
| 1 | ts | Salt; (to taste) |
INSTRUCTIONS
BILL'S SALSA FRESCA The guy who owns the Red Oak BBQ-B-Q Company in Santa Fe Springs, CA was grilling this meat as a demonstration at the 1997 California BBQ Championships and he told me how to do it. Take a 2-3 lb. tri-tip roast and trim off the fat. Cut the meat into chunks the size of a small woman's fist and rub with a mixture of salt, black pepper and garlic powder, in a 40:40:20 ratio. Let the meat sit in the refrigerator, in a plastic bag, for at least 4 hours. He grilled the meat over medium-hot mesquite coals. He was turning the chunks of meat constantly, moving them all around the grill. He pulled them off when the inside was medium-rare and the outside was well-done. Grilling time was about 20 minutes. This is a pretty tender piece of meat, so it doesn't need long cooking. He chopped the chunks into bite-sized pieces and served it covered with salsa fresca. Fresh salsa is a must--don't use the bottled stuff. Make your own or you can usually buy it in the deli section of most supermarkets, at least out West. Bill's Salsa Fresca: By hand or in a food processor or salsa maker, chop everything into 1/4 to 1/8-inch pieces. Combine all ingredients in a large bowl and mix in lime juice and salt to taste. Posted to bbq-digest by Wiley <wmix1965@tcac.net> on Oct 09, 1999, converted by MM_Buster v2.0l.
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