Garden Fresh Salsa
A salsa using fresh garden tomatoes, jalapenos, cilantro and onions.
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.