Tuesday, August 09, 2011

Fresh Salsa

I had an abundant harvest of grape tomatoes and we never would have used them up before they went bad. So I decide to give making some homemade salsa a try.

Robbie's Spicy Salsa

1 pint of Grape or Cherry tomatoes
1 can of dice tomatoes
1-2 Jalapeno peppers
1 Pablano pepper
1/2 Sweet onion (Like Vidalia or Texas Sweet)
1 Garlic clove
1/2 bunch of cilantro
1/4 teaspoon of chili powder
Juice from 1 lime
Pinch of sugar to taste
Salt to taste
Olive Oil

Clean and dry all of the fresh ingredients. Quarter and de-seed all of the tomatoes, divide the Grape tomatoes in half. Place one half (I only did half but feel free to try all) on a baking sheet and drizzle with olive oil, then coat the Pablano pepper with olive oil and add to the baking sheet. Place these under the broiler for about 10-15 minutes. Half way through turn the pepper with tongs. When finished allow these to cool. Drain the juice from the canned tomatoes. Then you will move the tomatoes to a blender or food processor and add half of the canned tomatoes. Pulse these until you get the desired texture. Then move to a medium bowl.
***You may want to wear rubber gloves for the next steps.***
Using the edge of a knife peel the outer shiny skin off of the Pablano pepper, once it's removed dice the meat and to the bowl. Slice the Jalapeno pepper in half, using a paring knife carefully remove the white vein and seeds. If you want to be really HOT add the seeds. Next juliene each half and then mince, add those to the bowl.
Roll the lime on the counter applying gentle pressure, then cut in half and squeeze each into the bowl. Mince the remaining canned tomatoes, the half of onion, the garlic clove and the cilantro, add to the bowl. Add the remaining ingredients and stir. With a clean spoon taste and season to taste with the sugar and salt.

Place in a glass seal-able container and refrigerate, it should keep for about a week.

If you do try this recipe please leave me a comment and let me know how you liked it. Enjoy!

1 comment:

Seth said...

I didn't actually make it, but your ingredients and technique look spot-on, so I can taste it exactly and know it will be good!

Just make sure you (or whoever) keeps it refrigerated, and do not save it more than a week. (You could also put it up in jars with proper canning technique).

Now go make some fresh tortilla chips :)

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