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Sunday, December 14, 2014

12 posts of Christmas- #2

So, this year we created two raised bed gardens in our yard and they yielded SO MUCH STUFF. We do live in the "Garden State" and despite some bad Jersey press, the summers seriously are awesome for food growing. We had so many tomatoes we did not know what to do with them. I was fire roasting trays of tomatoes everyday for weeks. This salsa recipe I found on epicurious was a total winner, but it didn't have a picture to pin on pointers. So, I decided to take one myself (albeit with my iPhone), so I can commemorate it's deliciousness forever. Pin it yourself and definitely try it when you get your hands on some lovely tomaters. The fire roasted flavor is divine!
This truly authentic Mexican salsa is by far my favorite. The tomatoes, preferably Romas, are roasted under the broiler until the skins are partially charred with black spots. The intense heat internally caramelizes some of the natural fruit sugar. The garlic and jalapeño are also roasted. Roasting gives the salsa character and depth of flavor, essential to this simple salsa.
servings2 cups
ingredients
1 pound (2 medium large round, or 6 to 8 roma/plum, preferred) red, ripe tomatoes
1 fresh jalapeño chile, or to taste
3 garlic cloves, unpeeled
Salt to taste (1/2 tsp. or more)
1/2 small white onion,finely chopped
1/3 cup chopped fresh cilantro
Freshly squeezed lime juice to taste (or 1 1/2 tsp. cider vinegar)

preparation
Cover broiler pan or baking sheet with foil. Place the tomatoes on it and place the pan about 4 inches from the very hot broiler. Roast until blistered and blackened on one side, about 6 minutes. With tongs, turn the tomatoes and roast the other side. Remove and cool tomatoes.

Heat an ungreased griddle or heavy skillet. Lay the jalapeño and garlic on it. Roast, turning occasionally with tongs, until the chile is blistered with some black spots, and garlic skins also are partially blackened. Remove and cool. Peel the skins off the garlic and remove the stem from the chile and roughly chop it into a few pieces.

In a food processor place the cut up chile, garlic, and 1/4 teaspoon of salt and process to a coarse paste.

Remove the skins from the tomatoes. Add tomatoes and any juice that may have collected during roasting to the food processor. Pulse a few times to create a coarse-textured puree. Transfer to a bowl.

Place the chopped onion in a strainer and thoroughly rinse under running water. Shake off excess water and stir the onion into the salsa, along with the chopped cilantro. Add lime juice and additional salt to taste. You will probably need to thin the salsa with water to make it spoonable, usually about 1/4 cup. Cover and refrigerate if not serving immediately. It is best when served within 3 or 4 hours.



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