| 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.
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”