When it rains, it pours. Tomatoes.
Predictably, we had 23 tomatoes ripe at the same time. Yes, we gave some away, only to find several more ready for picking out in the back garden. So, it’s salsa time!
This salsa is a touch on the sweet side thanks to all the roasted veggies and sweet balsamic vinegar. However, you can add raw onions or raw garlic if you prefer more of a bite to your salsa!
- 2 lbs tomatoes, chopped and seeded
- 4 cloves garlic (roasted)
- 1/2 cup olive oil
- 1 Tbsp sea salt
- 1 tsp. sugar
- 1 sweet onion, chopped
- 1/8 cup red wine vinegar
- 1/8 cup balsamic vinegar
- 1/2 cup chopped cilantro
- 2 chipotle peppers, seeded and chopped (or you can use a couple of jalapeño peppers as these are easier to find)
Place chopped tomatoes in a broiler-safe pan, sprinkle some olive oil on top, and broil on high for 5 – 7 minutes, until tomatoes are fragrant and slightly charred on top. Roast garlic in 400 degree oven for 30 – 35 minutes by cutting off the top of the garlic head and placing in an empty muffin tin. Coat with olive oil, then cover with foil before placing in oven.
While the garlic roasts, sauté onion in olive oil until soft. Once the tomatoes are broiled, allow to cool, then place about half the onions, all the garlic, and half of the tomatoes into a food processor. Add olive oil, sugar, vinegar, salt, and peppers, and pulse until roughly chopped. Add to the rest of the tomatoes and onions (I like my salsa slightly chunky, but if you prefer, you can process all of it for a smoother texture). Stir in chopped cilantro, and jar salsa. Refrigerate. Salsa will thicken up in the fridge. Serve as a topping on black beans and rice, or simply enjoy with tortilla chips and a nice cold beer!
Hope you are embracing what’s left of the summer — I have definitely gotten my second wind!
*** P.s.- exactly one year ago today***