This salsa recipe is the reason we grow a huge garden every summer. Sure, I love all the other veggies, but the absolute best are the peppers and tomatoes. We make gallons of salsa at the end of every summer. Then (and this is my very favorite part) we go around the neighborhood leaving jars of salsa on front door steps, in mailboxes, on the front seat of cars. I have become known as “The Salsa Fairy” by all my friends and neighbors. Next to “Mommy,” it’s my favorite title ever!
We posted this salsa recipe last year, but I decided a re-post was in order because last night I added a new flavor twist: roasted cumin. The earthiness of cumin just can’t be beat and is so good in this salsa. I discovered a new spice in the spice aisle: McCormick’s Roasted Ground Cumin. It has a deep, rich roasted intensified cumin flavor. If you’re a cumin fan, you MUST try this!
Roasting about half of the tomatoes quickly at a very high heat gives a wonderful roasted smoky flavor, but keeping half of the tomatoes raw gives it the perfect freshness and texture. And, the chipotle chile powder and smoked paprika are delicious in combination with tomatoes.
Don’t skip the EVOO. Olive oil used with tomatoes improves BOTH their flavor and health benefits exponentially.
Celebrate a Meatless Monday with this salsa and you may find yourself eating it right out of the bowl with a spoon!
SASSY SMOKY SALSA
Juice of two limes (about 1/4 cup)
zest of two limes (about 2 teaspoons)
4 cloves garlic
1 large bunch cilantro
About 12 large ripe tomatoes (to make 8 cups smashed)
2 bunches green onions, tops included
1 bell pepper, any color ( I like yellow for this)
4 to 6 fresh jalapenos (remove seeds and pulp for less heat)
1 tablespoon each chipotle chile powder and smoked paprika
1 tablespoon roasted ground cumin
2 teaspoons salt (or more to taste)
2 tablespoons olive oil
a few dashes cayenne sauce, to taste ( I like Frank’s)
Core and cut tomatoes in half and squeeze out and discard all juice and seeds.Â Place half of tomatoes cut side down on a baking sheet, pressing down to flatten tomatoes. Spray with a little oil. Broil about 3 inches from heat for about 5 minutes, until tomato skins begin to blacken in spots. Let cool. Drain off liquid from pan and then pulse roasted tomatoes and remaining uncooked tomatoes in food processor until tomatoes are in small chunks. DO NOT PUREE. Place tomato mixture in a large bowl.
Place lime juice, lime zest, garlic and cilantro and a few of the chunks of raw tomato in food processor and blend until smooth. Remove seeds and pulp from jalapeÃ±os and mince. Remove ends and outer skins of green onions and mince. Remove seeds and white pulp from bell pepper and mince. Add chile powder, smoked paprika, cumin, salt and olive oil. Stir all ingredients together and let sit on counter for at least one hour for flavors to blend. Taste. If necessary because tomatoes are acidic, add in a little sugar to taste. If salsa is too runny, stir in a can of tomato paste. Cover and refrigerate for up to 10 days. Serve at room temperature. Makes a HUGE batch!!
Variation: To make salsa hotter, add more hot peppers, such as serranos. Also, leaving the seeds in will make the salsa hotter after seeds have had a chance to blend with other flavors.
Some other fabulous unique salsas:
Roasted Tomato Salsa, Karina’s Kitchen
Slow Roasted Tomato Salsa, A Veggie Venture
Kiwi, Mango and Cucumber Salsa, Kalyn’s Kitchen
Peach Salsa, The Perfect Pantry
Tomatillo Salsa, The Kitch
— posted by Donna