I was reminded to make this salsa when I got a text from Mr.D that said “What kind? and which brand?” I’d asked him stop by the art store for white paint for a project I’m working on, and well … I hadn’t realized that it was like asking him to “just pick up a light bulb” … how many watts? soft? sunlight simulated? the curly ones?
With white paint … “What kind? Titanium, zinc, pearl, transparent? What size tube? Or the thick kind in the jars?”
So I called him and we figured it out. And then I kidded, “Well, it’s not like I asked you to just pick up some salsa.”
Because here in the Southwest there are entire areas within the grocery stores devoted to salsas. There are entire isles of salsas, can also be found in the Latin Food section, and in the refrigerated and frozen areas. Mild, medium, hot, flaming hot, green, red, corn, tomatilla, mango, black bean, chunky, smooth … and we haven’t even touched on the brands. I love my many salsa options.
In the summer, I prefer to make my own with fresh plum tomatoes …
… and fresh jalapenos. I have a simple method for determining heat levels … remove the stems and cut the jalapenos in half lengthwise….
Mild: remove all of the seeds and ribbed membrane
Medium: remove half of the seeds and membrane
Hot: go all in seeds and all
This recipe is just so darned easy and satisfying. Because the roasting creates an intense flavor … fire roasted with tell-tale bits of char. Then everything goes into a blender and you’re done.
First, I place the tomatoes, jalapenos, sliced onion and un-peeled garlic cloves on an olive oil doused baking sheet. (Lined with foil for easy clean-up.)
Under the broiler for 4 minutes, they begin to look like this. Flip everything with a fork …
… and 4 minutes later they look like this. The garlic will begin to blacken on the edges, so I remove them and ….
Broil for a final 4 minutes. The jalapenos are perfectly charred but not burned. The onions have char rings. And the kitchen smells like a Southwest campfire cookout.
I call this photo “The Last Cilantro”
Because it was the very last one at the market. Durango is having a terrific tourist season … the cafes, shops and markets are filled with happy people who’ve just rafted on the river, taken the train ride, or returned from a hiking excursion. And apparently are crazy for cilantro. So I was lucky to get this one that reminded me of a Charlie Brown Christmas tree.
Fresh cilantro really makes all the difference. I removed most of the stems and when packed it made 1/2 cup.
Another must is the juice of 2 limes, and the zest.
A little sugar to cut some of the savoriness, and a splash of cider vinegar. Peel the garlic. It all goes into a blender or food processor for 1 minute …
… and you’ve got 4 cups of party pleasing deliciousness. Seriously, people can’t stop eating this, they dip into it with a spoon … it’s that good and fresh. And healthy low sodium. Which reminds me … my recipe calls for only a smidge of salt and black pepper, so taste for your preference.
Dip with your favorite tortilla chips, pour over grilled fish, nachos, spoon over tacos.
And now if you’ll excuse me I need to scoot and text Mr.D …..
“Hon, would you pick up some pasta?”
Really? Okay. Thin, tri-color, round, bow tie, tube, corkscrew? …
:- ) Amy
Can’t wait to try this!!!
Glenda, it’s hands down my favorite for summertime. Let me know how yours turns out!