Cooking Up the Summer Harvest—Salsa

No, I haven’t been on vacation, I’ve been cooking up all the tomatoes and peppers from the garden, and while I’m not done, I will probably just be doing more of the same to what’s left. The green beans are about done, and I will likely French the last batch today as a side for dinner. You can see how I did that in this recent post.

Two years ago—wow, this blog is getting old—I wondered What to Bring to the Summer Get Together and we went to that gathering again last night. Two years ago, it was a bacon-ranch macaroni salad. Last year, it was my favorite Sparkling Molasses Ginger Cookies. This year, I decided to let the garden dictate, making two kinds of salsa—Roasted Tomato Chipotle Salsa and Roasted Poblano Salsa. I think I got the most favorable comments this year, and I saw just about everyone with some salsa and chips on their plates. I bought some of those single-serving plastic cups (2 oz) to make it easy for guests to add salsa to their plates. In this photo, you can see the chipotle salsa on the left and the poblano salsa on the right; the tomatoes in the poblano salsa were raw, so it is more of a fresh salsa:

 

salsa
Roasted Tomato Chipotle (left) Roasted Poblano (right)

Roasted Tomato Chipotle Salsa

  • Servings: 4-6
  • Difficulty: easy
  • Print

I doubled the following recipe.

Ingredients
  • 1-1.5 lbs Roma tomatoes, cored, halved, and roasted
  • 4-5 small to medium beefsteak tomatoes, cored and roughly chopped
  • 1 cup red onion, chopped
  • 1 tablespoon roasted garlic
  • 2 chipotle peppers in adobo, plus 2 tsp of the adobo sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 cup cilantro paste
  • 2 tablespoons lime juice

The roasted garlic was from my brother-in-law’s garden. I roasted it and put the resulting mash in ice cube trays for freezing.

garlic_cubes

Preparation
  1. Roast tomatoes by halving and roasting cut side down so that the skins char a little. Roast on parchment paper at 425° for 45 minutes. Remove all to a food processor, including juices.
  2. Add the rest of the ingredients and pulse until combined into a uniform consistency. You can do it in two batches if necessary, and then just combine it all in a large bowl.
  3. Chill for several hours or overnight.

Find the recipe for the Roasted Poblano Salsa here. This is a mild, fresh salsa with few seasonings, so that the poblano and tomato flavors stand out.

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Author: Barbara

I have a PhD in American Literature and taught in higher education for over twenty years and directed two Centers for Instructional Technology before retiring.

3 thoughts

    1. I got more compliments on the salsa with roasted tomatoes even though it was very spicy with the chipotles. And you must try the garlic, because then you can have cubes to throw into all sorts of things when you want the roasted flavor. Thanks for commenting.

      Liked by 1 person

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