Char Broiled Salsa
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This salsa recipe popped into my head because I wanted a fresh and easy recipe to whip up for a Cinco de Mayo party that I could make with my main contribution, which can be found here. Honestly, this either tasted much better than I expected or I just don’t appreciate salsa because I expected to be underwhelmed by this. What took me by surprise was how sweet and fresh this was, which is likely from the vine ripened tomatoes. I enjoyed it so much that I took a friend’s tomato plant to add to my collection of plants that I haven’t killed, yet.
I’ve never experimented with tasting different tomatoes, but I learned that there are major differences. After trying this with cherry, grape, and vine ripened tomatoes, I learned that vine ripened tomatoes taste the best, and are more forgiving when you char them.
After playing around with this recipe by adding things like mint, lemongrass, chocolate, different kinds of onions, or different citrus juices to give it a more unique or bolder flavor profile, I found that keeping this recipe simple was the way to go. It gave me a sense of appreciating the quality of the ingredients that I used instead of coming up with unique combinations. If I had to change anything about this recipe it would be how spicy it is. There isn’t enough kick to it. I find that I enjoy spicy food more than most, so when making food for others I don’t make it as spicy. I will, however, continue messing around with this recipe if I get a chance to because I think there’s a lot of potential with finding something unique to do that will work.
I hope that you give this recipe a try and add your own unique twist to it. As always, your suggestions are welcome.
Happy Tasting,
Steffon
Ingredients
- 2 vine ripe tomatoes
- 3 deseeded jalapeños
- 1 serano pepper
- 2 deseeded pablano peppers
- 1 red onion
- 3 cloves of garlic with the skins on
- 1/2 Tsp salt
- Juice of 1 lime
- Stems from a bunch of cilantro
- 1/2 Tbsp cumin
- 1 Tsp dried oregano leaves
- First begin by washing all the peppers in cold water. Then deseed the jalapeño and and pablano peppers by cutting them in half lengthwise and using a spoon to scoop out the seeds and white parts of the pepper. Cut the serrano pepper in half lengthwise, but do not deseed them. Now you can peel and cut the onion into quarters.
- On a foil-lined baking sheet, place the tomatoes, all of the peppers skin side up, the garlic with the skins, and onion.
- After cleaning off your work surface get two bowls. One to hold the other produce since they will be under the broiler for different times and another to steam the peppers.
- Move your oven rack so that the baking sheet is about three or four inches from the broiler. Then broil on high for 4 to 5 minutes. At this point you can remove the serrano peppers and place them under a bowl to steam. Then place the pan back under the broiler.
- After about 1 minute, take the pan out again to turn the tomatoes and onions over. I also just moved everything closer to the center of the pan to make sure everything got even heat coverage. Put the pan back under the broiler.
- After another minute, remove everything except for the onions, unless they are charred to your liking. Place the rest of the peppers under the bowl with the serrano peppers.
- I chose to char my onions for another minute and a half, but that is up to you, if you want to go that far.
- Once everything has cooled down, you can remove the skins from the garlic. Then you can remove the skins from the peppers. Steaming the peppers should make removing the skins much easier.
- I left most of the charred bits on everything, but you can remove as much as you want from them.
- Now you can add everything, including the rest of the ingredients, to a blender or food processor. Pulse on and off to start. Then process until it has a chunky texture. Be careful to not make it too smooth.
- Don't taste it for seasoning just yet. The taste will change as the mixture cools down, so put it in an air-tight container and let cool. Then taste it for seasoning and adjust as you see fit.
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