We are following up on our salsa recipe from last year. This year, Alan kicked it up a notch by taking the same ingredients and charring the tomatoes, peppers, onion and garlic.
Here are the ingredients:
- 6 -8 tomatoes (depends on the size of the tomatoes and how much you want). This year we used cherry tomatoes too.
- 2-3 jalapeno and/or Anaheim green chili peppers (depends on the size and how hot you like it)
- 1 medium onion
- 1 -2 garlic cloves
- coarse kosher salt or adobo seasoning
- ground pepper
- fresh cilantro
- 1/2 a lime
Feel free to tweak the ingredients for your taste buds! We grew the tomatoes, peppers, garlic, onion and cilantro in the garden. Do a search in crazyforgardening.com for seed, sow and grow, harvest and store ideas for these ingredients.
As for charring, you can use the broiler on high in your oven or the BBQ grill (we have a searing station on the grill, which helps speed up the charring). Once the veggies are charred (or blackened), cut the stems of the peppers and the ends off the garlic and onions. Remove the outer skin of the onion. Put the ingredients including the charred skin (except for the onion) and seeds in the food processor. Sprinkle with salt/adobo, pepper and cumin. Don’t forget if you grow cilantro, add some fresh chopped cilantro. Squeeze the juice from 1/2 a lime. Mix it all together by pulsing in the food processor until you get the desired consistency.
You are going to love this one especially if your peppers are as hot as mine! Now we made a tub of the charred salsa and plan to can it this week if there is any left – it is too irresistible!