We recently participated in a neighborhood Salsa Challenge, you can read all about it here. While I didn’t win, I still wanted to share my salsa recipes. I hadn’t intended on two submissions, but the first one I made was kinda spicy, so I made a second one. They are very similar in nature, but a few minor differences.
This recipe is for the salsa The Hubby named “Not As Cool As A Cucumber” – it was on the spicy side after I made it, so added a little bit of cucumber in an effort to cool it down. You can definitely taste the cucumber which gave the salsa a bit of a unique flavor as well. We were requested to bring two quarts to the challenge, but I cut the recipe in half and this makes about 4 cups.
- 2 1/2 pounds of Roma tomatoes
- 4 large jalapeños
- 1 large red onion, quartered
- 1 head of garlic, cloves removed with paper in tact
- 1 tsp salt
- 1/2 cup chopped cilantro
- 3 small limes, juice
- 1/4 of a cucumber
- 1 tablespoon honey
- Set oven to broil (or convect at 450 degrees) and move top rack to highest position.
- On a large baking sheet covered in foil, place the tomatoes, jalapeños, quartered onions, and garlic cloves. Place sheet on top rack in the oven and roast, turning occasionally, until they start to blister and blacken. The garlic cloves will not do this, you should be able to remove these after about 10 minutes.
- Once done, allow to cool slightly. Cut the stems from the jalapeños and remove the outer paper from the garlic cloves.
- In a large food processor, add the tomatoes, onion, garlic cloves, jalapeños, salt, cilantro, cucumber, honey, and the lime juice. Purée until no large pieces remain. Allow to cool in the refrigerator, serve with tortilla chips.