The Best Salsa
We have had an awesome, hot summer in Southern California. The water was so warm that it set record highs so we’ve been surfing in our bikinis and board shorts for the past month, we went to Rote in June and Maine in August, grilled lots and lots of pizzas, and my tomatoes are going crazy.
I’ve made a lot of salsa this summer too. We eat a lot of tacos, and rice bowls so we have been using it up fairly easily and it also just a nice thing to give to people. Who doesn’t like salsa?
I feel really confident in this recipe, and I will even go as far as to call it “the best” salsa. I’ve tinkered around a lot with different ways of doing it, and this is the best I have come up with. Here’s why…
- the skin from the tomatoes is removed so the salsa doesn’t have chunks of tomato skin in it. It looks prettier, the texture is better and it tastes on point.
- the tomatoes go under the broiler after the skin is removed so that they get a little char on them. This concentrates the flavor and reduces the moisture in the salsa so it isn’t watery.
- The onions, cilantro and green onions are all hand chopped. They’re not pureed with the tomatoes so that there is a texture to the salsa that you control, not just whatever your blender or food processor wants to do. This adds a little more finesse than just throwing it all in the blender together.
- The jalapeno is kissed by the open flame and not broiled with the tomatoes so that it cooks a little but doesn’t get softened. This adds a nice char to the salsa, but keeps the color and bite of the jalapeno.
- Lots of fresh lime, herbs and just a touch of fresh ground black pepper and kosher salt. No sugar, garlic or anything from a can. The flavor of the tomatoes is really showcased, and the ingredients are easy to get your hands on.
I know you guys will like this recipe a lot!
Have fun!
- 1.5 lbs ripe tomatoes not cherry tomatoes
- 1 large jalapeno
- 1/5 cup finely chopped white onion
- 1/2 cup finely chopped green onions about 3
- 1/4 cup chopped cilantro
- 2 limes
- kosher salt
- fresh ground black pepper
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Bring a large pot full of water to a boil. Fill a large bowl with ice and then cover with water.
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Score tomatoes with a shallow "x" on the bottom of each (see picture).
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When water is boiling, gently add tomatoes and let cook for 30 seconds, and no longer. Remove from hot water and place in ice water using tongs.
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Preheat broiler. Let tomatoes sit in the ice water for a few minutes and then remove and set on a towel. Flesh should be peeling back, and use your hands to totally peel the flesh off of the tomatoes. Set on a foil lined baking sheet, sprinkle with a little kosher salt and set in the broiler until they are a bit black on top. See note.
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Meanwhile, set a jalapeno on the open flame of a your stove (if you don't have a gas stove just add it to the baking sheet with the tomatoes, turning half way) turning occasionally until it blackens but doesn't get soft. Set aside.
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When tomatoes are done, add to a food processor or blender and pulse or blend quickly until no big chunks remain. Add jalapeno (with seeds for a spicier salsa) and blend again really quickly so incorporate jalapeno but still leave it a little chunky. Pour into a bowl.
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Add onion and juice of the 2 limes to salsa and set bowl in fridge until cool.
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When salsa is cool add the green onions and cilantro. Season with salt and pepper and put in jars, or cover bowl and keep in the fridge until you're ready to use it. It will stay good for about 4-5 days.
*My broiler took about 20 mins for the tomatoes to blacken, but every broiler is different.
