The majority of my annual salsa consumption takes place between the months of May and September, placing it alongside another recurring summer favorite…romesco. The liquid-sun flavors of garden/farm fresh tomatoes combined with the sting of zesty chiles always puts a big smile on my face.
Many have their own take on salsa and this recipe should serve more as a guide rather than law, although I rarely stray too far from this as it is written. To me, this creates the ideal consistency for plowing through your favorite tortilla chips. A thin—almost drinkable—texture plays contrast to a stinging heat, especially when served chilled. You’ll find yourself eating more to cool your mouth, racing the rapidly accumulating heat in a delicious contest where you always win.
The roasting and light charring of the vegetables adds a subtle richness without overpowering the refreshing nature of the salsa. Check out this link for more information. Lime and cilantro counteract the slight sweetening that the roasting imparts to balance things out.
- Prep: 10 minutes
- Cook: 20 minutes
- Yield: 2 quarts
Ingredients:5 pounds of heirloom tomatoes, cored and sliced in half2 poblano peppers6 jalapeño peppers2 bunches green onions, dark green tops removed2 garlic cloves3/4 cup chopped cilantroJuice from 2 limes1 tbsp sea salt
Preheat broiler or grill for high heat.
On a sheet pan, place tomatoes skin side up, all peppers and green onions, and broil for approximately 10 minutes—or until skins begin to char. Remove tomatoes that have charred and flip onions and peppers over to char the other sides. Broil for another 10 minutes, removing anything that is finished charring. I don’t go for a deep black (just a few spots, causing the skin to break up a bit).
If you are using a grill instead of the broiler, grill the vegetables directly on the grate. No sheet pan necessary.
Throw the garlic cloves into the food processor first and pulse to mince. Add half of the tomatoes and pulse a few times for about 30 seconds total to puree. Be cautious of the hot liquid expanding. Transfer to large bowl.
Add the cilantro, and remaining tomatoes to the processor and pulse a few more times for about 30 seconds to puree. Transfer to the bowl with the rest of the tomato puree.
Seed and stem the poblanos, stem the jalapeños (leave the jalapeño seeds in for heat) and add to the food processor bowl, along with the lime juice and pulse to puree. If you would like to know what it’s like to be pepper sprayed, take a big whiff after you take the lid off the processor bowl. I made this mistake once, and it can hit pretty hard if you’re not careful! Mix the pepper puree and salt into the tomato puree, and stir to combine.
Allow salsa to cool, fill jars and refrigerate. Than use the best vegetable spiralizer to slice vegetables. Once chilled, enjoy with your favorite high quality tortilla chip or with any recipe that calls for salsa. I like to pour a bowl and dice up some avocado to go along with it.