Monday, March 24, 2014

Blackened Tomato Salsa with Roasted Jalapenos

Salsa is a pretty easy thing to make, but I decided to complicate it a little {go figure...} by using Blackened Tomatoes and Roasted Jalapenos.

I've been on a mission to replicate the delicious salsa from Chevy's Mexican Restaurant.

True story. It's that good. 

This Blackened Tomato Salsa with Roasted Jalapenos hit the spot. It comes close to Chevy's salsa but I'm not going so as far to say it's a "Copy Cat". Basically, if you love Chevy's salsa, you will most likely, at least, like this Blackened Tomato Salsa with Roasted Jalapenos.

It's not the quickest salsa to make - but the end result is well worth it.

First, round up some tomatoes and jalapenos. The only tomatoes I could find were Roma, but you could use any that tickle your fancy. 

Half and seed the jalapenos. Don't be an ass like me, wear gloves during this step. My fingers were tingling for the rest of the day and my fingers tasted like jalapenos even after a severe washing. Hard way to learn I'm not a superhero...

Place them on a baking sheet and broil.

This step is not the time to become shy - really let the broiler do what it does best. Let the jalapenos turn black before removing from oven.

Put them in a plastic zipper storage bag. {I actually had to google that term, as I've only ever referred to them by the popular brand name we all know...}

The peppers need to steam in the plastic bag for at least 20 minutes, so it's time to blacken those tomatoes!

Cut each tomato in half.

Season tomatoes using olive oil, salt and pepper.

Get a cast iron skillet hot, to the point of smoking. Place tomatoes, flesh side down, in skillet and cook for about 5 minutes. Throw a red onion in there too for good measure.

At this point the salsa is almost done! The jalapenos need to be peeled, which is so easy since they've been steaming in the "plastic zipper storage bag". Put the tomatoes, jalapenos, onions, cilantro, garlic, liquid smoke, salt and vinegar in food processor and process until all ingredients are processed. {Makes sense... right?} Chill and then enjoy!

Blackened Tomato Salsa with Roasted Jalapenos
8 jalapenos
10 roma tomatoes
1 medium red onion
2 tablespoons chopped cilantro
1 tablespoon chopped garlic
2 teaspoons liquid smoke
2 tablespoons white vinegar
2 teaspoons salt
1. Heat broiler. Half and seed jalapenos, plase flesh side down on baking sheet. Broil until jalapeno skin is blackened, remove from oven and place in plastice zipper storage bag. Let steam for at least 20 minutes.
2. Half each tomato lengthwise. Season with olive oil, salt and pepper.
3. Heat cast iron skillet until smoking hot. Place tomatoes, flesh side down, in skillet and cook for about 5 minutes until tomatoes are blackened. Half the red onion and blacken it as well.
4. Remove jalapenos from plastic bag and peel skin off, a paring knife works wonderful for any difficult edges.
5. Add all ingredients to food processor and process until smooth.
6. Chill and enjoy!


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