MEMBER RECIPE
Year Round Tomato Salsa Recipe
By jnash85
Difficulty: Easy |
Total Time:
1 Hour
|
Active Time:
|
Makes:
About 2 Cups
This is a combination of many recipes and techniques (Cooks Illustrated & Rick Bayless come to mind). I feel that this is the perfect Pico de Gallo that can be made even in the coldest of months.
INGREDIENTS
- 1 28oz Can Whole Peel Tomatoes (San Marzano's are highly recommended)
- 1 Small White Onion, diced
- 3 Garlic Cloves (Skin left on)
- 3 Serrano Peppers
- 1/2 Cup Cilantro, chopped
- Juice of 1 lime
INSTRUCTIONS
- Place a cast iron skillet on medium-high heat and add the garlic and peppers. Allow to dry roast in the skillet 5-10 minutes, or until the garlic cloves are fragrant and the peppers are slightly charred. Remove from heat, coarsely chop garlic and peppers. Be sure and remove any burnt spots on the garlic.
- Drain the tomatoes and add around 8 of them to the bowl of a food processor. Add the onion, garlic, and peppers. Season with kosher salt and pepper. You may also want to add a couple of tablespoons of water at this point. Pulse just a few times for desired consistency. (Its less than you think. Overdo it and the texture will turn this great salsa into a mediocre one.)
- Stir in the cilantro and lime juice. Refrigerate for at least 1 hour to allow the flavors to combine.
Member recipes are not tested by the CHOW food team.
