If you didn’t know by now, I love all kinds of salsa! It’s the perfect time to get those plump red juicy home grown tomatoes that you just can’t get any other time of year. If you can’t grow your own, farmers market tomatoes are the next best thing. I found some big meaty tomatoes at the farmers market, and they made the best salsa! I would have roasted everything outdoors but on this day it was rainy and dreary so I had to make due and roast on top of the gas stove. It worked out just fine, the house was filled with the aroma of roasting chiles, onions, garlic and tomatoes. The salsa was terrific on the zucchini fritters and I took care of the rest with a bag of tortilla chips!
Fire Roasted Salsa
3 large Tomatoes
2 cloves Garlic
2 Green Onions
2 Hatch Green Chiles
1/2 Lime, juiced
2 tablespoons Cilantro, roughly chopped
Salt to taste
Roast the chiles over an open flame until blistered and charred on all sides. Place in a plastic bag for 20 minutes to steam. Peel under running water, stem, seed and chop. Set aside
Roast the green onion and garlic on a cast iron griddle or comal. As they begin to wilt and soften remove them to a plate. Add the tomatoes and let them roast over all sides to blister the skin. Set them in a plastic bag for 20 minutes before peeling.
Chop the tomatoes, chiles, onion, and garlic. Mix together in a bowl, add the juice of 1/2 lime and chopped cilantro. Salt to taste.