I have some nice brandywine tomatoes. Who among you has a kickass salsa recipe to go with them?
Oct 19, 2011
from
Derrick,
Jenny,
Adrian,
John (bird whisperer),
Aloof Schipperke,
Kisha,
Monique the crochet freak,
and
Alix May
liked this
Me. I'll type it up when I get home.
- Monique the crochet freak
I typed it up but it deleted. Touchy touch screen and all that. I'll get you a nice one when I get to the desktop.
- Adrian
Hey!
- Adrian
Roast the tomatoes, an onion and desired amount and variety of peppers under the broiler.
- Adrian
Once blackened, remove and let cool. Skin the tomatoes and peppers.
- Adrian
Puree with blender or food processor using quick pulses, taking care not to make the mix too smooth, lest it turn into tomato sauce.
- Adrian
Pour into a bowl. Add salt, lime or lemon juice, additional chipped fresh onion, tomato, peppers And cilantro as desired.
- Adrian
You can also add water at this point to give it whatever consistency you want, and adjust the salt level to your liking.
- Adrian
Cover your salsa and refrigerate it for at least an hour, preferably 3-6, but hey who wants to wait that long, right? Enjoy. :)
- Adrian
Oh, I also add some Tapatio to mix in as well prior to refrigeration. Seems to round out the flavors.
- Adrian
Thanks! So I like salsas with fruit (and basically any kind) - pineapple, peaches, raspberries, etc. I am wondering: butternut squash salsa - yummy fall treat, or terrible idea?
- Lo
Sure, try it! Let me know how it turns out. That would make it more of a Caribbean or Tex-Mex sort of thing. Test small batches to see what works.
- Adrian
Belated follow up, I didn't use squash but made salsa as suggested. It was delicious. Will do again next year.
- Lo