Remember a few weeks ago when I mentioned we were blessed with an abundance of jalapenos? Well now it's time to make some fresh salsa.
Feel free to tailor the recipe to your heat tolerance and you can use any variety of chiles.I must warn you it did turn out very spicy, so of course you can remove the seeds for a milder version or cut down on the quantity. But astonishingly hubby enjoyed a full bowl without drinking anything.
- Jalapenos or any variety of chiles, I used about 15 of them since they were small-medium size but you can use less.
- Tomatoes about 2lbs or I used 10 large ones
- Garlic cloves, husked removed, I used about 9 cloves but don't worry once they are roasted they actually taste sweet.
- 1 Teaspoon lemon juice
Roast the garlic cloves first (about 2 minutes) by placing them on a hot grill or on a hot comal or skillet. Then roast the chiles, turn them frequently until all the skin is charred. (See How to Roast Chiles for more details). Then do the same for the tomatoes, and don't worry they will smell like they are burning and will start releasing the juice but the longer you grill them the smokier the flavor.Remove the charred skins from the chiles and tomatoes as well as the seeds and the entire stem. Place mixture in a blender or food processor and add the lemon juice. Process until well combined and slightly chunky, but not completely liquified. Season to taste with salt and pepper. Smoky, spicy and completely flavorful. Believe me, this is so good you will stop buying salsa from the grocery store!
These two jars were in the refrigerator for less than 5 days because we added salsa to every meal. I will admit that making the salsa was labor intensive (peeling all those jalapenos!) but worth every bite. If you do try the recipe, stop by and let me know how it turned out and what changes you made to it.