My cherry tomato plant has been producing like crazy with this Midwest heat wave, so I was able to make fresh salsa from the garden earlier than expected.
1.5 lbs cherry tomatoes
1 jalapeño
1 Serrano
3 Thai chilis (only added because the other peppers weren’t spicy, otherwise would have stuck with just the two above)
1 medium white onion
3 cloves minced garlic
1/4 cup cilantro
Juice of 1 lime
Salt to taste
Cut tomatoes in half or pierce with paring knife.
Rough chop onion and chilis, seeding as needed for preferred spice level.
Smoke tomatoes, chilis, onion, and garlic at 225F for 1.5-2 hrs.
Process all ingredients in food processor until desired consistency is reached. I felt the initial texture had a bit too much liquid, so I took half out and drained it through a fine mesh sieve, then returned it to the food processor.
by daytona1073
1 Comment
Do you feel the salsa is too sweet with the cherry tomatoes or does the smoke balance it?