Salsa Y'all

Making salsa is something that I don't take lightly.  I mean...salsa is no joke.  I'm a San Antonio girl and salsa practically runs through my veins.  Ok I'm going to far...but really...it is one of my favorite things to make because it reminds me of my childhood, it goes with almost anything, and it can help the kids to reach their veggie goals for the week, kinda.  

Salsa is done so many different ways by so many people and to make sure that I was sharing with y'all the best way, I made both versions this week to make sure I was giving you what really is the best method.  Here it is...the best method...roasted.  Actually and technically...broiled I believe is the best way to get great flavor from the salsa.  I have boiled, made fresh, and roasted my tomatoes and jalapeños to make salsa and well you know my conclusion.  First, whatcha gotta do is go on a little search for the very best tomatoes.  I agree with John Denver and have to say that homegrown tomatoes are best but if you don't grow them or can't find a friend or neighbor that does just look for some pretty and ripe ones at the grocery store...roma or the on the vine are best for salsa making.  Here is the recipe and I hope you enjoy it!

INGREDIENTS

blender full of tomatoes (just imagine how many you could fit in your blender whole)

4 jalapeños  

1 or 2 diced garlic cloves

salt to taste

1 bunch of chopped cilantro

Preheat oven to broil (high).  After washing tomatoes and jalapeños, place in roasting pan.  Broil them in the oven until just slightly blistery (in my oven that's about 4 minutes), turn over with tongs and broil the other side so that they are entirely blisteryish.  Watch out because when you have the broiler on high you can actually turn things into lava rocks...I've done it and it's kind of like a fun science experiment but not what you want to do here.  When all lovely and blistery (a tad bit charred is a-ok) take 'em on out.  If you want a mild salsa de-seed your jalapeños by cutting them in half and scraping off the seeds and just use one for the first blend and then add more to taste.  Jalapeños are tricky b/c the heat is always a little different so my advice is to start small, taste, and then add more if you need it.  Add your tomatoes, your cautious amount of jalapeños, and one chopped clove of garlic or two cloves if you like a little more garlic flavor to the blender.  If you have a vita-mix you can go for it and blend hot food...if not WAIT for it to cool b/c you could turn your kitchen into a lovely boiling hot red spotted kitchen (i've done that too).  Blend for just a few good pulses and add salt to taste by stirring it in with a spoon. If you need more jalapeno add more, need more garlic or salt...add more.  When you have hit the nail on the head of what you are wanting your salsa to taste like add that chopped cilantro, stir, and enjoy!

* a special thanks to The Peach Basket for carrying the produce of the best organic gardeners in town (Bernadette...you are amazing) and to my sweet a couple of blocks down the street neighbor, Kelly, who grows the most delicious jalapeños in town *