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Wednesday, July 30, 2008

Salsa recipe for MizB

* 3 lbs plum/roma tomatoes (or whatever you have around!)
* 2 jalapeños (seeded, if you aren't a masochist like me)
* 1 large sweet onion, sliced
* 2 green onions
* 4 teaspoons chopped, roasted garlic (TicTacs for later)
* handful-sized bunch of your herb of choice
* 1 teaspoon salt (SMOKED sea salt is what makes my salsa the 'party favorite')
* 1 tablespoon apple cider vinegar (sounds nasty, try it anyway)
* 1 tablespoon lime juice
* 1/4 teaspoon ground cumin
* 1/2 teaspoon Mexican oregano
* 1/2 teaspoon ground black pepper
* 1 tablespoon olive oil

Huge "pain in the ass" version:
Fire up the outdoor grill. If you use propane, make a boat out of foil for wood chips, or use the fancy wood chip metal things. Make sure you take the grate off first.

Clean and prepare vegetables for grilling. I wrap them in a foil packet.

When the grill is hot place wood over coals or gas flame.

Replace grate, and place tomatoes, jalapeños and onions on a hot grill - over hot coals, or low flames.
.
Lightly blacken all on both sides. 10 minutes per side MAX usually works for me.

Place jalapeño peppers, tomatoes, onions and herbs and pulse in a food processor until just coarsely chopped.

Transfer to a bowl, add remaining ingredients and mix well.
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Sam's version:

Get a BIG cast iron skillet good and hot...blacken/roast the damned veggies in the house where the air conditioner is.

Continue steps from there :D
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Makes about 4 pounds. I usually keep a pound to eat within a week and separate the remaining into 1/2 pound baggies and freeze. Thaw (duh) and warm it a little before serving.


Photo, as promised!
I like mine chopped pretty fine (I don't do onion chunks).
Michael asked why I had the camera and a bowl of salsa..hehe

3 comments:

~Momster said...

Omigosh...you rock. Thanks for posting that and I cannot wait to see the pics.

Off to add smoked sea salt to my grocery list...

Jennifer said...

OH MY GOD that sounds delish!!!! :) I shall have to make that. . . .mmmmmmmm. Thanks for the recipe!

Sam said...

Just remember, it makes a VAT of salsa.
I've frozen it/stored it in the fridge for a long time with no problems.

I've got to make a batch for a memorial service this weekend, so I'll get some pix for you two.