Organic roma tomatoes and jalapenos from my little garden
I read in other blogs that most people have been harvesting the last of their tomatoes. I still have tons in the garden but they ripen so slowly, it's pathetic! Although we're located in high altitude at 6,000 feet, at least we live in California where it can stay warm until November. One thing I'm happy about was being able to grow these tomatoes and jalapenos from seed when I wasn't even sure I did everything right. As a beginner in vegetable gardening, the experience has taught me to be more patient and to make room in order to plant more veggies next season!
Making roasted salsa
I love Mexican food and my salsa recipe here is one of my favorites! To give salsa that smoky flavor, be sure to char the tomatoes very well along with garlic, onions, and peppers. On a gas stove, char the vegetables all around over an open flame. On electric stove like mine, heat the pan over high heat turning the vegetables often.
♥ Roasted salsa recipe
(Makes about 2 cups of salsa)
- 6-8 roma tomatoes
- 1-2 small jalapenos or serrano (depending how hot you prefer)
- 1 Medium yellow onion, sliced
- 1-2 garlic cloves
- 3/4 cup fresh cilantro, coarsely chopped
- 1 tsp fresh lime juice (we don't like sour salsa!)
- Dash of cumin powder and sea salt to taste
Directions: Char the tomatoes, jalapenos, onion, and garlic cloves together in a pan over high heat or open flame. Remove from heat and allow to cool. Place all ingredients with chopped cilantro and lime juice in a food processor or blender. Try not to over blend. Add cumin powder and sea salt to taste.
Enjoy the salsa with tortilla chips! Let me know if you tried my recipe and have a wonderful Sunday and Happy Labor Day!