Best Lazy Salsa Huevona Recipes

GRILLED LOBSTER WITH SMOKY GARLIC MOJO

Steps:

• For the mojo, add the garlic to the food processor, and run the processor until the garlic is finely minced. Heat a small saucepan over medium-low heat. Add the olive oil. Add the chopped garlic and bring to a gentle simmer. Cook until lightly browned, about 20 minutes.
• Season the mojo with salt and add the lime juice.Split the chile peppers lengthwise and scrape out and discard the seeds. Chop the peppers and add to the simmering mojo. Continue to cook for a few additional minutes. Remove from heat and cool completely.
• For the lobster, heat a gas grill on medium-high or light a charcoal grill, and let the fire burn down until the coals are covered in a gray ash.Brush a generous amount of the mojo on the flesh-side of each lobster half and season with salt. Lay the lobster tails flesh-side down on the grill. When the lobster has browned a little and can be easily dislodged from the grill, flip them over and cook shell-side down until the meat is done, about another 2 or 3 minutes.
• Transfer the tails to a serving platter, shell side down, and sprinkle with finishing salt. Spoon some of the warm mojo on top, then spoon Lazy Salsa Huevona around the lobster; garnish with cilantro leaves. Serve immediately.

LAZY SALSA HUEVONA

Steps:

• Heat a gas grill on medium-high or light a charcoal grill. Cut the onion into ½-inch slices, keeping them intact. Gather together the tomatoes, green chiles, garlic cloves, and onion slices and lay everything on the hot grill. Cook the vegetables, turning occasionally, until everything is well-charred and softened, about 10 minutes for the chiles, 15 minutes for the garlic, and 20 minutes for the tomatoes and onions. Transfer to a plate and let cool.
• When vegetables are cool enough to handle, peel the garlic. De-stem and coarsely chop the jalapeños. In a food processor, combine the garlic and chiles and pulse until coarsely chopped. Add the tomatoes and pulse until roughly chopped; transfer to a serving bowl and season with about ¾ teaspoon of salt. Coarsely chop the charred onion by hand and stir into the tomato mixture, along with about 2 tablespoons of water to give the salsa an easily spoonable consistency. Taste, and add salt if necessary before serving.