Salsa Time!

I remember back in the late ’80s-early ’90s when salsa went mainstream.  It was the “it” food.  Whether it was from a jar, or hours spent consuming “authentic” salsa and chips at the nearest Chi Chi’s restaurant, salsa was the new ketchup.  I had a recipe for mango salsa that I made once a week, at least.  It was served with chips, chicken, fish – pretty much anything and everything.

After several years, I was suffering from salsa burnout.  The last thing I wanted to see or eat was salsa.  Especially if it came in a jar.  That said, even fresh salsa lost its appeal. Then, last summer, my neighbor, Torrey, gave me a mason jar filled with his homemade salsa and  I fell in love (with salsa) all over again!  It was such a hit that my kids, who rarely let a vegetable pass their lips, were eating it with a spoon!

So, because my neighbor was kind enough to share his recipe with me, today I will share it with you!  Salsa is very personal thing, so feel free to adjust it to your liking; parsley instead of cilantro, or add more heat.  Be sure to consult the Great Chile poster at the Corner Market.  Just give it a try, and hurry, because it’s a “summer only” kind of love!


Here it is, copied and pasted from the Facebook message in which is was given to me.  Torrey, thanks for sharing!

Torrey’s Salsa

1) 5-8 medium to large tomatoes. I have used all kinds

2) 2-3 jalapenos (seeded if you want it mild, with seeds for hotter)

3) 1/4-cup of diced onion

4) 1/2-cup of cilantro lightly chopped

5) 1 teaspoon of salt (more to taste)

6) 1 tablespoon of apple cider vinegar

Core tomatoes and roast them with the jalapenos at 400 degrees. Roast for about 20 minutes. Some parts of the tomatoes should be brown/black, but they don’t need to be charred.
Mix the tomatoes and jalapenos in a food processor or blender. This should come out like tomato juice. You do not need to peel the tomatoes or seed them.
Add the salt, vinegar, and cilantro and blend together. It should be tasting good.
Finally, add the onion and process to your desired consistency. You can leave some chunks or blend it to oblivion.
It is a really forgiving recipe so you can leave out onion and cilantro, but it is not quite as good.

Enjoy it with chips, on eggs, chicken, fish, a bagel with cream cheese… the options are endless!  Remember, get your homegrown tomatoes and chile peppers at the Cox Farms Corner Market!


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