Salsa Day
Today was the first salsa making day at our home! I say “the first” because I need to freeze a year’s worth of salsa, and in order to do that I will have to wait for a few more tomatoes (about 6 more lbs. actually) to ripen. Here’s my recipe. We like it because it has a slightly smoky flavor from roasting the ingredients on the grill.
Wonderful Life Farm's Salsa
3 lbs. roma tomatoes (you must use romas)
4 green onions, roots removed
1/2 bunch cilantro
1 white onion, sliced into thick rounds
2 jalapeno peppers
1 – 7 oz. can chipotle peppers in adobo sauce, peppers seeded and about 1/2 jar sauce used
1 T. lime juice
1 t. salt
1/2 t. pepper
1/4 t. ground cumin
mesquite grilling chips
Soak grilling chips in bowl of water for about 30 mins.
Make a small foil pan for the grilling chips. Drain chips. Add to foil pan. Start barbecue and place foil pan on the grill. Close lid to really get the chips smoking well.
Rinse tomatoes, green onions, cilantro, white onion, and jalapenos. Add all vegetables to the grill.
If you have an upper rack on your grill, place the cilantro there (otherwise set it on top of the tomatoes). Grill for about 5 mins., then turn everything over with tongs and grill other side. Remove from heat.
Remove the stems from the jalapenos. If hotter salsa is desired, leave seeds in jalapenos, otherwise de-seed them. In food processor, add grilled vegetables and all other ingredients. Pulse until salsa has reached the consistency of chunkiness that is to your liking.
Makes about 5 cups. (Freezes beautifully.)
I made three batches today and got 15 cups to freeze!
Ohhh…the deliciousness!
Salsa Day
Today was the first salsa making day at our home! I say “the first” because I need to freeze a year’s worth of salsa, and in order to do that I will have to wait for a few more tomatoes (about 6 more lbs. actually) to ripen. Here’s my recipe. We like it because it has a slightly smoky flavor from roasting the ingredients on the grill.
Wonderful Life Farm's Salsa
3 lbs. roma tomatoes (you must use romas)
4 green onions, roots removed
1/2 bunch cilantro
1 white onion, sliced into thick rounds
2 jalapeno peppers
1 – 7 oz. can chipotle peppers in adobo sauce, peppers seeded and about 1/2 jar sauce used
1 T. lime juice
1 t. salt
1/2 t. pepper
1/4 t. ground cumin
mesquite grilling chips
Soak grilling chips in bowl of water for about 30 mins.
Make a small foil pan for the grilling chips. Drain chips. Add to foil pan. Start barbecue and place foil pan on the grill. Close lid to really get the chips smoking well.
Rinse tomatoes, green onions, cilantro, white onion, and jalapenos. Add all vegetables to the grill.
If you have an upper rack on your grill, place the cilantro there (otherwise set it on top of the tomatoes). Grill for about 5 mins., then turn everything over with tongs and grill other side. Remove from heat.
Remove the stems from the jalapenos. If hotter salsa is desired, leave seeds in jalapenos, otherwise de-seed them. In food processor, add grilled vegetables and all other ingredients. Pulse until salsa has reached the consistency of chunkiness that is to your liking.
Makes about 5 cups. (Freezes beautifully.)
I made three batches today and got 15 cups to freeze!
Ohhh…the deliciousness!
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