So two days after I made marinara, Matt brought in another mess of tomatoes and then left for a week. Still it wasn’t enough to can a batch of salsa. I thought about more marinara but Gray and I were having chicken and spinach quesadillas for dinner.
And the truth is that I didn’t feel like blanching and peeling a bunch of tomatoes.
I found a recipe for salsa where you simply wash, core and cut the tomatoes in half and then roast them in the oven at 350 degrees for one hour. Here’s a link to the recipe that I somewhat followed. But I think salsa is really a personal taste kind of thing. I like cilantro but in small amounts. Matt isn’t a huge lime fan and is a bit of a sissy when it comes to heat. So here’s my version, which is based on a recipe found on closetcooking.com:
- 6 pounds of tomatoes cut in half and roasted at 350 degrees for one hour, completely cooled, then chopped
- 8 jalapenos blistered under the broiler, completely cooled, seeds removed, then diced
- 2 banana peppers blistered under the broiler, completely cooled, seeds removed, then diced
- 1/2 a medium onion, diced
- 4 cloves garlic, minced
- juice of 1 lime (it was a juicy lime)
- 2 handfuls cilantro, chopped
- salt and pepper to taste
I mixed all the ingredients, left the bowl on the counter for an hour, and waited patiently.
Finally, I dipped a chip — and it was good. Really good. Gray and I enjoyed it on our quesadillas. The remainder — approximately 7 cups — I bagged and put in the freezer. I’ve never frozen salsa before so I am curious as to how this will turn out. If it works out, I will ditch my old method for this one. It is so much easier than the blanching and peeling tomatoes, sterilizing jars, and pulling out the canner version.