It’s September in Texas and that means it's coming to the end of tomato season. This was my first year to have a garden and to be truthful, I was surprised at how much I loved it! Turns out that bugs and dirt is a small price to pay for veggies and herbs (yep that’s my line -- can i eat it).
What do you do when you have four tomato plants, two jalapeno plants and cilantro growing? You get good at making salsa! Chances are, if I came to your house this summer you have had some version of this recipe. It’s so easy to make and so delicious -- I think I am ruined on ever eating store-bought salsa again!
So venture forward at your own risk friends -- it’s salsa time!
This restaurant-style salsa recipe only takes about 15 minutes to make, it's easy to customize, and it’s so delicious you will think twice before buying pre-made ever again!
Fresh Tomatoes (Roma or garden tomatoes cut into quarters)
1 can fire roasted diced tomatoes
I'll leave it to you if you want to add the seeds or not. I only added seeds from 2.
Cilantro 1 ½ cup chopped
Zest /Juice from 1 Lime
2 Chipotle peppers from a can
¼ Teaspoon Liquid Smoke
1 Red and 1 Green Bell Pepper seeds removed
½ Large yellow or red onion peeled and roughly chopped
Pinch of cumin (optional)
Salt to taste (about 1 teaspoon)
1 Teaspoon Sugar
Pinch of Chili powder
Wash and dry all produce. Pop veggies (skin side up) on a baking sheet under the broiler for about 6-8 minutes until they are nice and blistered/blackened.
You will need a big mixing bowl to add everything together in.
Give a rough chop to a little less than half of your fresh tomatoes and add them to the bowl (this is if you prefer your salsa a little chunky... if not, then just add all fresh tomatoes to the food processor). Toss the other half of the tomatoes into the food processor and pulse until desired consistency.
Add can of fire-roasted tomatoes to big bowl. Again, if you prefer to pulse them, pulse away... just for the love of Mexican food, do NOT drain the can first. You need all of that fire roasted goodness in your life -- TRUST ME!!
Give a little chop to the cilantro and add to the big mixing bowl. Tip: chop the stem off first then roll and chop leaves.
Pulse the chipotle peppers very fine and add to bowl.
Now it’s time to add the roasted veggies to the food processor or blender. Maybe I am just a control freak, but I have noticed that doing this in small batches works best for me as you are able to have more control over the end size. Once all veggies are around the desired size, add to mixing bowl.
Ok let’s finish this -- have a tasting chip at the ready!
Add lime zest and juice. Add cumin, salt, sugar, and the wham-bam that gives this salsa such complex flavor -- the small dose of liquid smoke. Now taste test and add more of anything if needed.
Once you think you have the flavor just right, split it up into mason jars and let all the flavors get to know each other for at least an hour in the fridge before serving.
This salsa can last up to a week in the fridge; however, mine rarely does since I add it to just about everything!