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Sep 17, 2006 06:58 PM

Birth of a recipe: salsa reinvented by me

Ok, maybe not so original. But never mind. Having looked through the salsa threads, read the salsa links, googled a million salsa formulae, and stared for days at my festering tomatoes and gazillion hot peppers, here's what I decided to do.

I cut the tomatoes (these were at least 5 different varieties - none Romas, which I know would be preferable, but I used those yesterday for sauce) into very thick slabs. Also cut a couple of red onions into thick slabs. Preheated the BBQ and grilled the tomato and onion slabs on a grill-topper thingy. Both sides, until slightly charred and soft. Drained the excess liquid out of the tomatoes and coarsely chopped them in the processor. Coarsely chopped grilled onions too. Added a bunch of chopped cilantro, a few minced cloves garlic, a few finely chopped fresh hot peppers (not jalapenos, mostly - something else, very hot) and some lime juice and salt.

TA DA! IT'S DELICIOUS! And I know it will freeze well because the main ingredients have been cooked - also the excess liquid has been drained. (Will use liquid in soup - I promise.)

I had been dreading the ripening tomato crop and now I can't wait for the rest of them.

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  1. good for you. at the end of every grilling session, I bring out my jalapenos (whole), garlic (in skin), tomatoes (whole), tomatillos (whole), and onions (quartered) and grill them up. Then bring it all back in, process in food processor very roughly, add cilantro, lime, etc, then adjust salt. wonderful fresh salsa.

    1. Ah Ha! Canada! My tomatos have been sadly gone for over a week. The San Marzanos were the last to go.

      Enjoy your harvest, the salsa sounds great!

      1. I have a lot of tomatoes right now so I was thinking of the same idea Nyleve had, but I'll also grill the peppers like adamclyde does. I'll grill both cut tomatoes and whole tomatoes and will post a short report on which method turned out better.