Texas Salsa Recipe

 

Since Jim and I moved away from Texas a few years back to begin training with NTM (a mission organization), we have found ourselves temporarily living in two states – Michigan and Missouri – that, while great in their own ways, are strangers to good Southwestern cooking. This recipe is requested often, and I think every home needs to have good salsa, so I will do my part to make sure justice is served (Wyatt Earp would be so proud)!

Ingredients (makes 5 – 6 cups):

• 1 dozen large roma tomatoes (or 2 lbs), cut in half lenthwise
• 5 jalapeño peppers, cut in half lengthwise
• 1/2 large white onion (or a whole small onion), cut into 4ths
• 8 cloves garlic, peeled
• 1/2 bunch (1 cup) cilantro, roughly chopped
• 2 Tbsp fresh lime juice
• 1/2 Tbsp salt
• 1/2 tsp chili powder
• 1/4 tsp cumin

Go to your local farmers market when these vegetables are in season (late-Summer) to get the freshest ingredients.

Cut the seeds out of all but one (two halves) of the peppers, and discard (Seeds from one pepper makes the salsa slightly spicy. If you like yours crazy-hot, go ahead and keep more of the seeds). Place the tomatoes, onions, peppers and garlic on a pan, skin-side up, and brush the tops with canola oil.

 

Place the pan of vegetables under the broiler for about 15 minutes, until the vegetables are good and charred.

 

 

Squeeze the juice out of the tomatoes.

 

 

Blend all ingredients together.

 

 

Chill before serving.

 

 

The salsa will keep in the fridge for about a week, but it also freezes well, so I like to divide it into smaller serving-size jars and freeze some for later use.