Sunday, July 1, 2012

Preserving Summer Produce, Part 2: Salsa

If you have peppers and/or tomatoes that need to be used, make salsa! It's easy and pretty quick. I made mine at 9pm and was in bed by 9:30p. I put the peppers on a lined baking sheet whole, and drizzled with olive oil.

They look awful, but that's what gives them a smoky roasted flavor.

Remove the stems of the peppers.

Puree it all in a food processor...

I found that the peppers I used made it a little more bitter than I like. So I added a little sweetness in the form of agave nectar, and a little heat in the form of Tapatio hot sauce. But, you make it how you like it - and depending on what you are using, you may not need either of these at all.
It was easy, fast, and really good with a quesadilla. What a great way to use up all those peppers and tomatoes in one go!
Roasted Pepper and Tomato Salsa
10-12 peppers & tomatoes, any combination
1/2 bunch green onions or 1/2 white or yellow onion (optional)
1 lime, juiced
1-2 cloves garlic (optional)
1T agave nectar or honey (optional)
1T hot sauce (optional)
Olive oil to cover the vegetables, about 4 tablespoons
Salt to taste
Roast the vegetables at 425F for 15-30 minutes - you can turn them half way through the cooking time - until charred on the outside and your house smells like salsa. Let cool for 15-20 minutes, then remove the stems off the peppers. Put everything into a food processor, add lime juice, and blend until smooth. Taste the salsa. Is it bitter? If yes, add a bit of agave or honey. Add Salt to taste. Store in an airtight container or jar.

No comments:

Post a Comment