Home Cooking

Birth of a recipe: salsa reinvented by me


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 3

Birth of a recipe: salsa reinvented by me

Nyleve | Sep 17, 2006 06:58 PM

Ok, maybe not so original. But never mind. Having looked through the salsa threads, read the salsa links, googled a million salsa formulae, and stared for days at my festering tomatoes and gazillion hot peppers, here's what I decided to do.

I cut the tomatoes (these were at least 5 different varieties - none Romas, which I know would be preferable, but I used those yesterday for sauce) into very thick slabs. Also cut a couple of red onions into thick slabs. Preheated the BBQ and grilled the tomato and onion slabs on a grill-topper thingy. Both sides, until slightly charred and soft. Drained the excess liquid out of the tomatoes and coarsely chopped them in the processor. Coarsely chopped grilled onions too. Added a bunch of chopped cilantro, a few minced cloves garlic, a few finely chopped fresh hot peppers (not jalapenos, mostly - something else, very hot) and some lime juice and salt.

TA DA! IT'S DELICIOUS! And I know it will freeze well because the main ingredients have been cooked - also the excess liquid has been drained. (Will use liquid in soup - I promise.)

I had been dreading the ripening tomato crop and now I can't wait for the rest of them.

Want to stay up to date with this post?

Recommended From Chowhound