Photo: James Brosher
Our garden was late to take off this summer, but we are finally getting our first tomatoes! It hasn’t been very hot, which I think may have something to do with the late-summer ripening. It’s amazing to walk outside, grab a ripe tomato off the vine and be able to make the most delicious, fresh BLTs and caprese salad. My husband James isn’t a huge tomato fan, so it’s been a bit overwhelming to try and eat my way through the never-ending supply myself. So, I’ve been trying to use about half of our supply to make sauces or dips I know he’ll enjoy.
Chips and salsa are a guilty pleasure for both of us, so I knew I had to use some of our tomatoes to make a batch. This salsa is similar to my recipe for game day salsa but uses fresh tomatoes. You can use whatever variety of tomatoes you have growing in your garden, but I suggest using at least two different varieties. We’re growing Roma and Better Boys in our garden, so I used two of each for this salsa. Make this at least a day ahead of time in order to let all of the delicious flavors settle.
- 4-5 large tomatoes, quartered
- 1 1/2 white onions, quartered
- 3-4 jalapeños, ribs and seeds removed*
- 8 cloves garlic, peeled
- 3 Tbsp. olive oil
- 2 tsp. salt
- 1 tsp. pepper
- Juice of one lime
- 1/2 cup cilantro
- Preheat your broiler to high. Cover a large cookie sheet with aluminum foil and spread tomatoes, onions, jalapeños and garlic on top.
- Drizzle vegetables with olive oil, tossing to coat. Sprinkle them with salt and pepper, then place cookie sheet under the broiler for 10 to 15 minutes, until vegetables are charred on top.
- Remove vegetables from oven and place on a cooling rack. Let cool for 30 to 45 minutes, until vegetables reach room temperature.
- Place charred vegetables, lime juice and cilantro in a large food processor and pulse until slightly chunky. Use a spoon to sample salsa and adjust ingredients to fit your tastes.
*If you like a spicier salsa, leave the ribs in one or two of the jalapeños to kick the heat up.