Blackened Salsa

Holy moly it’s been hot this week! We’ve needed it and so have the plants.

Why is it that as the weather gets hotter, so does the food? All I can think about at the moment is Mexican and Thai food. Just me? If so, I’m afraid you’ll have to bear with me for a while, my third Mexican recipe in two weeks will be up soon!

All this sunshine means tomato season is just around the corner and to me that means one thing. SALSA.

Homemade salsaCanned salsa

Let’s get serious for a minute, because salsa is serious business after all. You can play with the recipe below so, so much. Change the chilli to change the heat. Plum tomatoes, cherry tomatoes, tomatoes as big as your hand but promise me one thing; get the best tomatoes you can afford. Value tomatoes that look a bit pasty aren’t going to make an incredible salsa. Try to head down to your local fruit and veg shop, they’ll no doubt have better pickings than the Supermarket.

 
To fill two 400ml jars, you’ll need:
500g tomatoes
1 onion (peeled and halved)
2 chillies (How hot would you like it? I used a purple birds eye and Hungarian hot wax)
2 cloves of garlic (skin on)
a handful of fresh corriander
juice of 1 lime
 

Begin with a dry frying pan/skillet on a high heat. Add the onion, garlic cloves and fiery hot little beasts (chilli peppers). Allow to toast, turning occasionally until blackened. Charring them like this takes some of the raw heat out of the chillies, onion and garlic by part cooking them. The chillies will be sweeter, the onions and garlic softer and your salsa, a whole lot better.

Once they’re lovely and blackened, peel the garlic and chop the tops off the chillies. Add to a blender (or use a hand held) and blitz them, no one wants to find a big hunk of garlic in their salsa.

Do the exact same thing with your tomatoes, skin on, whole, dry pan, high heat. The skins are thinner so they won’t take as long. Add those to your blender along with the coriander and lime juice. How chunky do you like your salsa? Pulse until it’s just right for you. Taste it. Drool. Add some salt if needed.

If you’re making a big batch, the amount of acid in the lime juice and tomatoes should keep this happily in sterilised jars in the cupboard for up to a year. Otherwise, store in the fridge for up to 10 days. Don’t worry, there are loads of ways to use it up, check my serving suggestions below. Let me know if you try it!

 
 

Serving suggestions:
 

 

Liven up a burger
Spoon over my Mexican pulled pork
Stuff in to fajhitas and tacos
Serve with quinoa or rice 
Spread on white fish and grill
Use a spoonful to top nachos with a handful of cheese
Dip celery or carrot sticks as a healthy snack
Mix through pasta as a cheats sauce
Spice up an omelette
Smother over roasted new potatoes for a spicy side
Top a baked potato with a dollop and some soured cream.

 

 

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1 Comment on Blackened Salsa

  1. Callie (@CallieThorpe)
    July 16, 2013 at 10:10 am (1 year ago)

    I have so many plum tomatoes left from my beg box this week, am so going to do this other wise they will go to waste! Is it weird that I hate tomatoes in salad or raw? Give me salsa, or tomato sauces all day long! xx

    Reply

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