recipes

So, here's a thought... The weekend is almost at hand and its barbecue season so when you head on down to the market to pick up your tri-tip, don't forget a jar of Heavenly Fire Salsa to spice things up. And to whet your appetite, here's a quick recipe: 1 tri-tip (7-10 lbs) 1 jar of Heavenly Fire Salsa (I recommend hotter or hottest but any heat grade will work) 1 cup of soy sauce 1/4 cup of carne asade seasoning 1 tsp salt 1 tsp pepper Place trip tip in a 9"x13" pan, add soy sauce and 1/4 jar of Heavenly Fire Salsa. Season with half of the carne asada seasoning, 1/2 tsp salt, 1/2 tsp pepper. Flip trip tip and repeat making sure that the salsa is spread evenly across the roast. Marinate overnight in the fridge, remove 2 hours before cooking to help ensure the interior of the roast is close to room temperature before cooking. Once your grill is ready, place the trip tip fat side down over the fire for approximately 5-10 minutes to get the fat to start rendering. Once the fat is bubbling, flip the roast over so the meat side is down, reduce the heat of your grill and move the tri-tip off the direct heat. As your cooking and moving the tri tip around the grill to avoid prolonged exposure to heat on any particular side of the roast, continue to marinade the tri-tip using the left over juice from the over night marinade. Check the temperature about every 15-20 minutes to ensure that your roast reaches the right temperature for your taste preference. Once the roast is finished, remove from heat, let rest approximately 10 minutes then thin slice and serve with your favorite side dishes! Heavenly Fire Salsa really is heaven in a bite :)