It is Fall and the air is cooling down, which means the growing season is coming to an end for most of us (unless you live somewhere warm!). That means two things: you might be feeling chilly and you have a lot of produce to use up. Well, let me show you how to address both: by enjoying some delicious heirloom tomato salsa! This salsa has a good balance of bold taste from several different heirloom tomatoes and heat from habenero and/or serrano peppers. Allow me to walk you through…
Before getting started, here’s what you’ll need:
2 pounds of heirloom tomatoes (farmer’s markets are great places to pick some up!)
1 yellow/sweet onion, cut into 4 quarters
1 green bell pepper, de-seeded and cut into quarters
2 hot peppers (I used Serrano and Habanero, if you like it more mild, try Anaheim); I would recommended that you remove the seeds, but for those that like it hot, keep the seeds in!
3 cloves of garlic, pressed or minced
1/3 cup of fresh chopped cilantro
vegetable oil, ground black pepper, cumin, kosher salt.
Next go ahead and cut the tomatoes into halves. If any of the tomatoes are particularly large, cut them into quarters. Next, heat up your broiler. The broiler is like a grill in your oven. Newer ovens sometimes have it on the top, so you’ll want to put your vegetables on a high rack. Older ovens have a separate compartment, usually at the bottom, which you can insert a tray or use the one included. For more information on your broiler, click here.
When the broiler is heated up, arrange the onion and pepper quarters, HALF of your tomato halves/quarters, and hot peppers on a tray or sheet of foil coated with vegetable oil. Sprinkle kosher salt and black pepper as desired over vegetables on the tray/sheet. Then let the vegetables broil until tender and slightly charred. This may take about 10 minutes or so. Flip the vegetables over when the first side appears done to let the other side char. When done, carefully remove the tray and let the vegetables cool.
Once the vegetables are cool enough to handle, dice all of them to as small/thin as desired. Then, take a bowl and mix the charred vegetables with the sliced fresh tomatoes and cilantro. Feel free to add some of the oil from the sheet/tray into the bowl, as it adds some good flavor. Mix together and apply pressure to squish the ingredients. I prefer a wooden spoon for this. Then, added cumin as desired. I probably use 1.5 tablespoons or so. Squeeze the fresh lime over the salsa until you can’t get any more juice out of it.
Let your salsa cool a bit and you’ll be ready to eat it. However, if you’d like to save some or make a larger amount than I describe in this post, consider canning your salsa. For more information about how to do this, check out one of our previous posts about pickling! Use the same process as described to sterilize and seal the jars. In the meantime, enjoy!!