When tomatoes are in season we love to make our own salsa. This is a no recipe recipe in that we take what vegetables we find at the market, roast them and make salsa. Nothing in a jar is going to taste this good!
MAKES: 6 Servings
PREP/COOK TIME: 40 Minutes
5 large Heirloom tomatoes (or any ripe tomato that is very beefy).
8 gloves of garlic, or more, peeled
2 large sweet onions, quartered
1 red bell pepper
1 jalapeno pepper
1 pasilla pepper
1 Fresno pepper
1 bunch scallions, small diced
1/2 cup cilantro leaves
1 teaspoon apple cider vinegar (or more to taste)
1 teaspoon salt
1 teaspoon fresh ground black pepper
Turn the broiler on high. Arrange the tomatoes on a rimmed baking sheet and roast until the skins split and blacken. Remove from broiler and allow to cool.
Brush all of the peppers and onions with a little olive oil and roast along with the garlic in a grill until well chard on all sides. Alternatively you can roast them under the broiler after the tomatoes are done, turn to char evenly.
When the peppers, onions and garlic are done, remove from the grill or broiler and place peppers a large bowl and cover tightly with plastic wrap and let them steam for 5 to 10 minutes. Set the garlic and onions aside. Then peel and seed the peppers and coarsely chop.
Remove the peels from the tomatoes and coarsely chop. They will emit lots of juice. Save it for a quick glass of fresh tomato juice.
Add the peppers, garlic and onions to a large food processor and pulse a few times to roughly cop the vegetables. Then add the tomatoes, salt, pepper and vinegar and pulse a few more times. Add the cilantro a do the same.
The salsa should still be slightly chunky. Pulse a few more times if needed. Add the fresh green onions and pulse once. Transfer to a bowl and serve.