Salsa. I am so glad salsa exists. It is the perfect light snack and there are endless variations to how you can prepare it or eat it. I love salsa with chips, salsa mixed with a mashed avocado, and even on my eggs. I love when Mexican restaurants have fresh salsa or a variety of salsas to choose from. There’s a restaurant in Amherst called Veracruzana that has 6 different freshly prepared salsas, from salsa verde to super-hot habañero salsa; even salsa made with beer!
My favorite salsa comes from a restaurant in Plymouth (and on Cape Cod) called Sam Diego’s. I’m not sure how they make it, but to me, it has the perfect balance of flavors. Tangy, slightly spicy, and with plenty of fresh cilantro and lime juice. I tried to re-create it today and while it doesn’t taste exactly like Sam Diego’s, I think it’s still pretty delicious.
This salsa uses all fresh veggies, but if you’re pressed for time or don’t have fresh vegetables available to you, feel free to use canned. I wanted to take advantage of fresh summer produce while I could. I don’t personally have a garden (hopefully next summer!), but I know lots of people have tomatoes and peppers coming out of their ears right now, so this is a perfect way to use up all those extra veggies!
Fresh Tomato & Roasted Chile Salsa
makes 1 – 1.5 cups
- 4 – 5 roma or plum tomatoes
- 1 Anaheim, Poblano or Hungarian Wax chili pepper (or use a can of fire-roasted green chiles)*
- 1 small shallot (or 1/2 cup diced red or yellow onions)
- 1 jalapeño pepper (or half for less heat), seeds and ribs removed
- 1 clove garlic, minced
- 4 green onions, chopped
- 1/4 cup cilantro, chopped
- juice from half of one lime (about 1 Tbsp)
- 1/2 tsp cumin
- salt and pepper, to taste
*Note that these chiles are mild in taste and will not add significant heat to your salsa.
I unfortunately forgot to include the Hungarian Wax chili pepper in the photo, but this is what they look like:
- To roast the chile pepper, preheat your oven to 400°F. Lightly spray the pepper with cooking spray and place on a cookie sheet. Cook for 10-15 minutes, or until skin is bubbly and browned.
- While letting pepper cool, chop tomatoes and shallot into large chunks. Place in food processor along with chopped jalapeño, green onions, garlic, cilantro, cumin, and lime juice. Pulse a few times until blended.
- Cut stem of chile pepper off, slice in half, and remove seeds. Slice into large chunks and add to food processor. Pulse a few more times.
- Add salt and pepper to taste. Serve with tortilla chips.