I have enjoyed making homemade salsa and my wife loves the smokey taste. I char the veggies (tomatoes, onions, jalapenos and garlic) on the grate over hot charcoals. The skin is burnt to a blacken color. I keep the burnt skin on when I blend the veggies. I like to make this after grilling my meats with charcoals still hot after a long cook.
I don't have anything plans to grill meats this weekend but wanted to make this salsa recipe. I don't want to start up charcoals just for 5 mins of cooking. I was thinking of using my gas grill for convenience and quick clean-up but I have never done this recipe on my gas grill.
Do you think I will get the same smokey flavors if I char the veggies with gas vs. charcoals? Does the smokey flavors come from the type of fuel source or just the heat cooking the veggies surface?
Thanks
I don't have anything plans to grill meats this weekend but wanted to make this salsa recipe. I don't want to start up charcoals just for 5 mins of cooking. I was thinking of using my gas grill for convenience and quick clean-up but I have never done this recipe on my gas grill.
Do you think I will get the same smokey flavors if I char the veggies with gas vs. charcoals? Does the smokey flavors come from the type of fuel source or just the heat cooking the veggies surface?
Thanks