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Salsa Recipe

Tuesday, 9 July, 2013
Salsa

Tonight I was dying to make salsa…and make salsa I did!

Salsa

Salsa

The tomatoes in this salsa were from my dad’s garden…those were so sweet on their own and when roasted, they got even sweeter, making me think that if I didn’t know any better, I had actually added some sugar to this. No, I didn’t.

My salsa recipe is something I made up on my own because I wanted to utilize the tomatoes before they went bad. I knew that I wanted a smoky kind of flavor, but didn’t want to use liquid smoke. I wanted to grill them, but we have no grill and no bbq grill (those are in storage in AZ, thanks!).

I hope you like my salsa recipe because it was all on the fly and off the cuff. I did consider throwing in a red bell pepper as well, but wasn’t sure if I wanted it in it. I’m not a fan of bell peppers in general. If you do play around with my salsa recipe, let me know what you’ve done and what you added or removed so I can also give it a shot as well.

The true test of this will be with Mr Carinae. While not a fan of chips and salsa (“TOO CARBY!”), he likes it when I add salsa to my guacamole dip. Mmm…guacamole. Mmm…avocados. I like avocados with a splash of salsa.

Anyway, enough of my rambling and on to the salsa recipe. I hope you like it as much as I do.

Salsa Recipe

Ingredients

  • 2 to 2.5lb tomatoes (roma is good)
  • 1 Large onion (yellow or white, quartered and peeled)
  • 2 Jalapeno peppers
  • 1/4 to 1/2 cup Fresh Cilantro
  • 3 cloves garlic (or more if you prefer)
  • 2 teaspoons salt
  • 1.5 teaspoons pepper

Note

Broiling or grilling the tomatoes, onion and jalapeños give this salsa recipe the smoky flavor. No liquid smoke needed.

 

Directions

Step 1
Roast tomatoes, quartered onions and jalapeños on grill. Alternatively, you can slather them in olive oil and broil them for 10 minutes, flipping tomatoes, onion and jalapenos. Broil in oven for another 10 minutes. Tomatoes, onion and jalapeños should have a nice char on them.
Step 2
Remove from oven and let cool. Remove stems and seeds from jalapeños if you do not want spicy salsa.
Step 3
Place cilantro, salt, pepper, garlic, tomatoes, onions and jalapeños in a blender or food processor, pulsing until blended desired consistency.
Step 4
Pour into container and chill.
Step 5
Serve with your favorite chips.

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