Ash Salsa for Pork Rinds

Ingredients

• 1 Bag Southern Recipe Small Batch pork rinds

• 1 Onion, yellow

• 2 Peppers, jalapeño

• 1 Pepper, poblano

• 3 Tomatoes, roma

• 2 Tomatillos

• 8 Garlic cloves, peeled

• 1/2 tsp. Olive oil

• 1 3/4 tsp. Kosher salt

• 1/2 cup Cilantro, fresh

• 1 Tbsp. Cumin

• 2 Limes, juiced

• 1 tsp. Coriander, ground

Directions

1. Prepare coals and a grill for direct-heat cooking.

2. Place onion, jalapeños, and poblano pepper directly into hot coals. Cook 5-10 minutes, turning as needed, until all sides are blistered and blackened. Remove peppers before onion as they cook faster.

3. Place tomatillos and roma tomatoes on grill over high heat. Cook 3-5 minutes, turning with tongs, until skins are charred.

4. While tomatoes cook, make a foil packet with garlic, olive oil, and 1/4 tsp. salt. Place packet on grill or in coals and roast for 5 minutes.

5. Transfer blackened vegetables to a bowl and cover with plastic wrap. Let cool.

6. Remove stems from jalapeños and poblano and root end from onion. Discard stems and root.

7. Place vegetables, roasted garlic, cilantro, cumin, coriander, and remaining 1 1/2 tsp. salt into a blender. Puree on medium speed until smooth.

8. Add lime juice, stir, and adjust seasoning if needed.