Today I am focused on using the harvest! There have been so many wonderful tomatoes and jalapenos harvested from the garden this week and these are perfect for making fresh salsa. Our house consumes a lot of salsa from traditional chips and salsa to accompaniments to scrambled eggs. Occasionally, I water bath can salsa to enjoy all season, but today I will share my refrigerated garden fresh salsa recipe with you.
The key to my salsa is roasting the tomatoes and jalapenos and peeling both before adding them to the food processor. I halve all of my tomatoes and place them cut side down on a sheet pan. Coat the top of the tomatoes with a light spray of olive oil and place under the broiler for 8 – 10 minutes until the skin is wrinkled and slightly charred. I roast the jalapenos with a kitchen torch until the skin is blackened; you can also put these under the broiler, but they will take quite a bit longer to roast than your tomatoes. I place the jalapenos in a sealed baggie to sweat around 10 minutes and then the blackened skin will peel off easily.
While your tomatoes are roasting, roughly chop one whole red onion and add it to the food processor. Add approximately one handful of fresh cilantro leaves, one teaspoon of minced fresh garlic plus two teaspoons of salt.
Allow the tomatoes to cool and peel the skin away from the fruit. Add the tomatoes and pan juices to the food processor. Roughly chop the jalapenos and add to the food processor. If desired, remove the seeds and membrane from the jalapenos for a milder salsa.
Using the food processor mix/puree the mixture until all items are finely chopped and combined. Add the juice of half a lime and mix well. Enjoy!
Garden Fresh Salsa
Ingredients
- 2 pounds Roma Tomatoes I used a mix of Roma and Money Maker Tomatoes
- 4 Jalapenos Roasted and chopped
- 1 whole Red Onion
- 1 handful Fresh Cilantro Leaves
- 1 tsp fresh minced garlic
- 2 tsp salt
- Juice of half a lime
Instructions
- Preheat the boiler to high. Halve all tomatoes lengthwise and place them cut side down on a sheet pan. Spray the top of the tomatoes with olive oil. Broil for approx 10 minutes until the skin is charred and wrinkled. Remove the pan from the oven, allow tomatoes to cool. Peel the skin away from the tomatoes and add the tomatoes along with any juice on the sheet pan to a food processor. Using a kitchen torch char the skin of the jalapenos until it is blackened and blistered. Place the jalapenos in a sealed baggie to sweat for about 5 – 10 minutes. Remove from the bag and carefully remove the blackened skin. A paper towel will easily allow the skin to peel away. Roughly chop the jalapenos and add them to the food processor. Roughly chop one whole red onion and add it to the food processor with a handful of fresh cilantro leaves, 1 teaspoon of minced garlic and 2 teaspoons of salt. Puree/mix the ingredients until we'll combined and finely chopped. Mix the juice of half a lime to the salsa to taste. Serve warm or chilled. This salsa will keep in the refrigerator for up to 3 days.
