If there is one thing that I get the most requests for when I'm making up my homemade goodies during the summer for Christmas gifts, it's my salsa.
Most years, I end up making about 8 gallons of it- and that's just for gift giving!
If you've never spent your summer sweating in the kitchen as you make and can 8 gallons of salsa, well, you don't know what you are missing.
From the time that the first red ripe tomatoes hit the grocery store shelves (as opposed to those watery, weak, pink, plasticky ones you get in the fall, winter, and early spring) until the last tomato is plucked from the garden at the end of the growing season, our fridge has a jar of this salsa on the shelf, and is replenished almost weekly.
I found a great deal on Roma tomatoes at the farmer's market the other day. While they weren't at the peak of season, they still looked really good I couldn't resist picking some up to make a batch of salsa for Chris.
Okay, okay, it was for the Creamy Primal Chicken Enchildas…but shhh. Chris thinks it was just for him.
I was all set to throw these babies on the grill and stepped outside, only to discover we were completely out of propane, and the tank hadn't been exchanged. Like I'd asked.
10 days ago.
I'm sure it will be taken care of soon, since I threatened that I can't make bacon without it.
I didn't have the time to start a wood or charcoal fire instead like I normally would, so I improvised, and tossed them all under the broiler until the skin blistered, cracked, split, and blackened.
After a careful turn with the tongs to flip them, I stuck them back under until they blackened on the other side as well.
While the tomatoes cooled, I seeded and stemmed the pepper (throwing those out) and tossed jalapeno pepper flesh into the food processor, along with the cilantro, garlic, onions, liquid smoke, salt, and vinegar.
The liquid smoke adds an awesome layer of flavor that, when combined with the tomatoes and peppers being blackened on the grill, makes for a really delicious twist to traditional salsa.
I processed the goodies until the ingredients were well blended. While we like chunky salsa, getting a bite of jalapeno, raw onion or garlic doesn't sit well (and Chris tends to immediately spit them out without prejudice for where or who he is aiming at), so these ingredients get very nearly pureed.
I added half of the blistered tomatoes and then another couple ripe tomatoes (just for the heck of it) and processed them until it was fairly smooth, then tossed in the rest and pulsed until it was a good consistency.
A couple taste tests (and a dash more salt) later, and my husband was a very happy man.
So what's a clan of cavemen to use to eat their salsa? Well… You can top all manner of proteins with it. You can try coconut-flour or almond-flour tortillas for paleo tacos and fajitas. You can spoon it over veggies, use it in Creamy Primal Chicken Enchiladas, scoop it up with pepper strips, celery sticks, or dab it on rounds of cucumber.
Or you can just use a spoon.
- Prep Time: 20 mins
- Total Time: 40 mins
- Yield: 3 cups
1 jalapeno peppers
1/2 medium onions
2 garlic cloves
1/4 cup fresh cilantro leaves
2 tablespoons vinegar
2 teaspoons liquid smoke ( mesquite flavor)
2 teaspoons salt
Coat the tomatoes and jalapeno pepper with olive oil.
Place on the grill and let blacken, turning just once (about 15 minutes on each side).
Remove from heat and let cool to room temperature.
When cool, carefully remove most of the outer blackened skin and the stems of the tomatoes and put into a food processor. Process (pulse) to desired consistency. Remove tomatoes and place in a large bowl.
Remove the stem from the jalapeno pepper. If you desire a mild salsa, remove the pepper seeds and inner membranes. For medium heat salsa keep half of the seeds, for spicy salsa use the entire pepper. Put the desired amount of jalapeno into the food processor, and add the remaining ingredients.
Process on high speed for about 1 minute, or until thoroughly mushed up. Add to tomatoes in the bowl.
Stir thoroughly, and refrigerate until ready to use or put into sterilized jars and process.