We're making salsa today!! Actually, we MADE salsa since we're done and all that's left is to jar it up. It's cooking down right now.
I would be remiss in not sharing our salsa recipe with you guys. This is Trish's recipe so I'm going on memory here:
Cherokee Purple tomatoes (around 2 gallons after they are skinned, seeded and chopped) (You can substitute for an inferior tomato if you want, but I wouldn't recommend that.)
Habanaro peppers (around 1/5 of a pound)
carrots (yes, carrots!)
Cilantro (fresh please)
Now, HERE IS THE SECRET! Take these veggies, core the peppers and julian the carrots (peel and cut in 4 long strips). Leave everything else whole.
Go outside and in your charcoal grill, build a big fire with liveoak or other hardwood. Let the fire get good and hot and then add some wet or green wood for smoke. Then roast every single item that goes into the salsa. Roast it all for several minutes each. Then peel the tomatoes (they'll be easy at that point). Chop everything up and throw it in a big pot and boil over high heat on the stove until it's cooked down to the consistency you like.
Use a hand-held blender to really puree if you want. Also add canned tomato sauce or paste to taste.
The oak fire gives the salsa a character that you'll never believe until you try. And, once you try this method, you'll never go back!
It is indeed! The smoke gives it a character that is really too good to believe. The salsa comes alive with flavour, intensity and character. Make sure there's a LOT of smoke coming off the grill and be ready to continue to smell like smoke for several hours afterward!
Sounds excellent! One tiny note of caution - I would add some lime juice, lemon juice or vinegar (or some combination of juice and vinegar) to up the acidity if you're planning on long-term shelf life, and a bit of salt for good measure.
Well, we've had almost 10" of rain in the past two days, so no chance to fire up the grill. My tomatoes were all cracking and rotting, and I HAD to get something made with them, so went ahead and tried a different recipe I found here on DG. I still intend to try this recipe, though, as soon as we dry out!
Do you have rough quantities of pepper, onions, carrots, etc? The recipe I just used had 8 c. tomatoes, 1-1/2 c. bell peppers, 3-5 jalepenos, 6 cloves garlic, 1/3 c. vinegar or lime juice. Does that sound like roughly the proportions you use? My DH (also named Dave) will love yours, if it includes habaneros! We've got them coming out our ears about now!
How do you do the garlic on the grill? Just put the whole head on, as if roasting it? I can just imagine what the smoke adds. . .
my secret to excellent salsa... is to pack up all the required ingredients, load 'em in the car and drive 'em over to my Best friend's house (who happens to be Mexican ... tee hee) and unload it... come back a few hours later and all my wonderful produce has been magically transformed into SALSA! Gotta love authenticity in cooking! I
LOL, seriously, I'm a gardener but not a cook, hehe. I can grow it, she can cook it. we make a great team!