This stuff tastes YUMMY! I like it even more than the “fresh”salsa recipe, though it requires more time. This recipe is also good to freeze in baggies once it has cooled off.
Serving size: makes a large bowl…not sure if that will feed 1 person or 8 at your household
- 10 tomatoes, nice and ripe–no unripe tomatoes!
- 1 medium white onion
- 1 bunch fresh cut cilantro
- juice of half a lime
- 3-4 fresh hot peppers of your choice
- 3 cloves garlic
- 1 1/2 teaspoons chili powder
- salt to taste (I use about 3/4 teaspoon)
- Preheat the oven to broiling. Take the “eye” out of the tomatoes and make a small “x” on the the bottoms. Put them in a large, shallow casserole dish. Broil the tomatoes until the skin is starting to peel back and small black spots start to appear on the outside of the tomatoes.
- While the tomatoes are broiling, put the peppers (I like to use chili peppers (red and green) for mild to medium or jalapeno and habaneros for hot) and garlic (unpeeled) into a hot ungreased skillet on the stove. A non-stick skillet works best for this. Cook the peppers and garlic in their skins on medium high until they are 3/4 of the way black on the outsides.
- Remove the peppers and garlic and carefully peel them, being careful especially with the peppers to preserve the soft “flesh” inside. Remove seeds from peppers and mince. Mince the softened, peeled garlic as well.
- When the tomatoes are done, bring them out of the oven to cool enough to peel of the skins. I do this when they are still kind of hot because it seems easier to do at that temperature. Chop the tomatoes and put into a large glass bowl. If you are picky about the seeds, you can remove them at this time. I usually let some of the seeds naturally fall out of the tomatoes as I chop them, but I don’t mind a few remaining if they sneak into the bowl.
- Mince the onion and rinse in a strainer with cold water. This keeps the salsa from tasting “oniony.” Wash the cilantro well and press out the extra water between two paper towels. Cut off the bottom part of the stems that don’t have leaves, then finely chop the rest of the cilantro. Add the onion, peppers, garlic, lime juice, cilantro, chili powder and salt to the tomatoes. Add more of something as needed–you’ve got a good reason to taste this recipe a lot while you’re making it to make sure it’s just right 🙂