When I go to a restaurant, I just love the salsa. My kids love the salsa. I will tell you though that they like my fire roasted salsa the best. Recipe below. But if you don't feel like firing up the grill and want a salsa- more along the lines of the Mexican restaurant- then try this relatively quick salsa. I know there are a ton of recipes on the Internet using canned tomatoes and I will try those this winter in case I run out of my salsa again. But for now, when tomatoes are just starting and I am waiting to do my salsa on the grill, this recipe rocks the house.
I have made it three times already. Disappeared. Snap. Just like that.
Relatively Quick Salsa
8 good sized tomatoes (each yielding a cup or more)
salt to taste
1 jalapeño (more or less depending on your heat tolerance)
2 tablespoons lime juice (if you don't have lime juice, substitute white vinegar)
1 teaspoon cumin
1/2 cup minced onion ( I use dry minced onion for this)
2 cloves garlic, minced
1/2 cup chopped cilantro
4 green onions
Fill a sauce pan or deep fry pan with water about three quarters full. When the water comes to a boil, scald the tomatoes for about two minutes or less. The skin will split, this is your cue to remove them. Once cooled a little (unless of course you have teflon hands), peel the skin off and core them. Gently squish out the seed pods and extra juice. You can find these between the meaty parts of the tomato.
In a blender, blend the jalapeño, garlic and cilantro. Add a tomato and belnd. Empty into a bowl. Begin adding tomatoes to blender. Grate, don't puree. You are looking for a pretty fine chop not liquid.
Once you are all done, slice the green onion and add it to the salsa, along with the cumin and lime juice. Salt to taste. Grab your tortilla chips and have at it. Also tastes phenomenal on rice.
Lori's Fire Roasted Salsa
Inspiration from Chevy's Restaurant
smaller version in parenthesis
(6) peck of tomatoes
(1 or 2) 3 or 4 jalapeños (red is better but green works as well)
(1 cup) 5 Spanish onions, skins removed
(1/4 cup)1 bunch of cilantro about 1 cup chopped
(1 teaspoon) 1 tablespoon kosher salt
(2 tablespoons) 1/2 cup distilled vinegar
mesquite or hickory wood chips
Soak wood chips and place a few over a hot fire. Roast the tomatoes, onions and jalapeños. The skin should be blistering and splitting on the tomatoes before you remove them. The more you smoke the veggies the better they taste. Remove the skins off the tomatoes and jalapeños too (if you have the patience). Discard the water from the tomatoes. Place all the smoked vegetables in a large pot, including vinegar and salt and cook for about twenty minutes. Remove from the heat and process in the food processor. Add chopped cilantro.
If you are canning them, pour into sterilized jars with about 1/4 inch head space. Place lids and bands on. Cold pack for thirty minutes.