M. Alfano’s A Corgi Conundrum Chevy Salsa

With A Corgi Conundrum being the fourth book in the series, I needed a new creative unaliving method. My husband and I are big spicy food eaters and watched a documentary on Hulu called “Super Hots,” thus the weapon was found.

This recipe is my husband’s dad’s “famous” recipe that is probably the best one we’ve ever had. You can make it spicier by adding more peppers, just be careful who you serve it to!

A Corgi Conundrum Chevy Salsa

DIRECTIONS

Preheat barbecue grill to high temperature.

Remove any stems from the tomatoes, then rub some oil over each tomato. (You may want to cut the tomatoes in half for easier grilling.)

You can leave the stems on the jalapenos.

Place the tomatoes on the grill and cook about 10 minutes.

Place the jalapenos onto the grill (Tip: To adjust the heat, cut in half and scoop out seeds, roasting skin side to the flame).

Allow tomatoes and jalapenos to cook an additional 10 minutes and turn.

When almost the entire surface of the peppers has charred black, you can remove from the grill. The tomatoes will turn partially black, but when the skin begins to come off, then they are done.

Put the peppers and tomatoes on a plate and let them cool. (TIP: Placing the tomatoes and peppers into a zip-top bag or placing a bowl upside down over them will make the skins easier to peel off later.)

When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor.

Pinch the stem end to remove them from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.

Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.

Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. Makes about 4 cups.

---

Meet the Author