It’s harvest time! Every good Gardening Junky loves to make salsa, so get out in the garden and collect those tomatos, peppers, and onions and check out this recipe.
The key to this recipe is roasting the chili peppers and red bell peppers. It brings out the deep rich flavors.
To roast the peppers, first slit them to allow the steam to escape; then place them on an oven rack and broil, turning occasionally for 25 minutes or until the skins darken and blister. Cover with a damp cloth and let cool. Peel off the skins and discard, along with the seeds.
Chili Pepper Salsa
8 cups tomatoes, peeled and chopped
1 cup roasted chili peppers, chopped
3/4 cup roasted red bell peppers, chopped
3 cups onions, chopped
1 cup vinegar
1 can tomato paste
3 garlic cloves, minced
1 TBSP salt
1/2 tsp. pepper
In a large bowl, combine all of the ingredients and stir.
Place in the refrigerator and chill for 30 minutes before serving.
Photo credit: maangchi on Flickr