Salsa, Salsa, Salsa!!! Fire-Roasted Salsa

I can not claim the title of master chef or cook extraordinare, but I can make a mean variety of salsa. And last weekend at out Annual Tomato Harvest Party I made salsa, salsa, salsa.

I had promised a few Apron Goddesses that I would put up a recipe and here goes. I think that salsa is one of the most easy things to make, i.e. difficult to mess up, so give it a try with some fresh tomatoes from the farmers market.

The tomatoes are the most critical ingredient if you ask me... Super ripe, home grown are best! I really attribute the flavors of the salsa to the quality of the tomatoes at hand.

Fire-Roasted Salsa

The ingredients are very simple:

2-3 large tomatoes
1 large onion
2-3 Jalapeno peppers (cut in half and de-seeded)
3-4 Cloves garlic
Juice from two limes
White vinegar
Salt and Pepper
Cilantro

To "fire-roast" I use a cast iron skillet heated to sizzling then turned to low. You can also use a cookie sheet placed in the oven or cookie sheet on the BBQ to achieve the "roasting" effect. If in the oven heat to broiling and monitor the veggies until soft and blackening has begun. On the BBQ heat to about 350 and monitor closing lid during cooking.

To prep your vegetables, cut your tomatoes in half, slice bell peppers into fingers, cut onion into three or four large slices, bend the jalapenos in half so they can lie flat, and peel garlic. Place on heated cast iron surface or put on your cookie sheet into the heated oven/BBQ.


Let the vegetables roast for about 8-10 minutes or until browning occurs and veggies begin to soften as pictured below.


When tops of tomatoes are soft and liquid forms on the surfaces, i.e they are "sweating," flip them and let 2nd side cook. Turn all vegetables at this point.


Here's the browning on the onions and garlic.


After another 8-10 minutes of fire-roasting (all your veggies should be soft) place all your solids in the food processor or blender. You can chop by hand too if you don't have an "appliance of destruction" as pictured below. Squeeze in the juice from two limes and add cilantro to taste. (This is extremely subjective, I use about 15 stems ripped from the bundle). RESERVE TOMATOES!!! Do not add tomatoes in the first blending step.


Turn on food processor until small chunks are present.


Add tomatoes after heftier veggies are in small pieces. If you add tomatoes too early it all becomes a foamy mess. PULSE TOMATOES until they are broken up into small pieces. Too much blending will make froth. I am not fond of froth...


Add salt and pepper and about 2 teaspoons vinegar. Pulse a couple more times just to mix. I always taste and add more salt until it tastes right.

Get chips and hungry child...

Mmmmmmmm.........

My parting note is that all proportions are approximate and you can vary your ingredients based on what you have on hand and what you like. Add a couple more jalapenos if you like it really spicy!!!

Once you get comfortable with the process you can add in roasted corn (my favorite), chopped fresh fruit, and other ingredients. Give it a try Apron Goddesses. Bye for now.