This post - My Salsa Methodolody.
Later today I'll be posting up some seedling pics.
Anyways... On with the Salsa.
First things first, Grab some onions. Texas Sweet Yellow onions create a wonderful flavor in this salsa. I highly suggest some large yellow Texas sweet onions. If you've never had Texas sweet onions, get some ASAP. They will change your life. Peel them and cut them in half so they absorb more flavor later on in the process.
Next, I wash my tomatoes and peppers, and remove any tops. You can leave the seeds and core in your peppers. I use sweet mini bells as my base pepper flavor. Sometimes I prefer Jalapenos, which give it a different flavor, but I almost always include mini bells to create a base. I prefer them over large bells as they have a higher sugar content. I used a mix of Campari and Roma tomatoes. Romas are for volume, and the campari's add a sweetness to the salsa. Experiment with different tomato varieties to see what works best for you. I generally suggest a larger tomato or roma, combined with 2-3oz sized sweeter tomatoes.
Now that you have everything ready, Fire up the grill and wait a few minutes for it to heat up, then throw all of your goodies on there. Turn all of your items so that they soften evenly. The peppers will develop a blackened exterior in areas, When soft you can remove them. The Juices from the tomatoes should be boiling out of the skin, and should be soft when you remove them. The onions should be softened as well.
When everything is done, take it back inside. Be sure to save all of the juices. It should look something like this.
Alright, now they we have made dinner, lets start on the Salsa
Just Kidding. But it should smell good at this point already.
The next step is to crush up a few cloves of Garlic, and sautee with a small amount of oil and the excess juices from your tomatoes/peppers until fragrant, then turn the heat off. This helps to "extract" the garlic flavor. Please note that it is extremely important that you crush up your garlic to get all of the garlic-y goodness out of them.
Now it's time to blend up all of your stuff. Add tomatoes and onions first and blend well. Save some tomatoes and peppers to blend less to create textural variation. Some of the peppers can be pureed with the onions as well. I blend some up very well, and some less so. I used my little Ninja because it's more than adequate for the job. Pour your blended deliciousness in to the pot.
So, now that you have been wondering the entire time where the heat comes from, lets make it spicy. I'm using smoked chocolate ghosts. Smoked peppers add another level of depth beyond the grilling process. Grilling food and smoking it create different flavors, and combining them is like magic for your mouth. Anyways, here is my chopped up smoked chocolate ghost.
Next, I add some fresh hot peppers. I used my Super Thais and Dragon Cayennes. The pepper you use for this can totally change the flavor. Choose wisely.
It should look something like this at this point. You can add your vinegar to balance the acidity your tomatoes at this point. I always use Rice Vinegar, as it has a softer flavor than white vinegar. At this point you need to make a decision. Some people like a more liquid salsa, some like a thicker, heavy salsa. But the point is, if you're going to make a more liquid one, you will need extra water. The heat should be as low as possible while still getting a slow boil. I reduced mine for around an hour, but this time varies with the type of tomato you used. I highly suggest letting it simmer for around an hour to get a good depth of flavor.
After you get it to the desired consistency, Add salt and black pepper to taste. Let cool, and add lime juice. I used 3 or 4 limes for this batch.
Mix well. Freeze some, put some in containers to eat ASAP. Be sure to refrigerate. It should be difficult to stop eating, if it isn't - you did something wrong. The result should be an amazing depth of flavor beyond most Salsas you have eaten, a very rich, smoky, grilled flavor ensues and lingers.
I don't have a recipe for this, but I make it so frequently that I generally don't need one. I do everything by taste, making sure all of the flavors are balanced in the correct proportions. Please note that there is no sugar added. Between the mini bells, onions, and tomatoes, a natural sweetness should be present, but not overbearing.
Separation is natural, simply reincorporate liquids and oils before serving. Best served 24 hours after it has cooled. Serve warm.
The result should be an incredibly rich Salsa that is fitting for a variety of uses. It's especially good when cooking with ground beef, as it adds that smokey grilled flavor when browning the beef. It's great on chicken as well - as a part of a marinade or served on top as a garnish.
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