Salsa, Salsa, Salsa

Now I've gone and done it! Spilled the beans on what the theme of tonight's party involves, but hey when you live in Tucson, serving Mexican food is a pretty safe bet.

The big guy and I whipped up three awesome salsa's to serve as appetizers tonight and believe me, it's no hardship making fresh salsa. It took all of half an hour and the difference in flavor between salsa from your kitchen and the stuff you purchase is like night and day.

Did you know the origin of salsa can be traced to the Aztecs, Mayans and Incas and according to John Conley's book Salsa Brava Cocina, "the Spaniards first encountered tomatoes after their conquest of Mexico between 1519-1521, which marked the beginning of the history of salsa sauce. Aztec lords combined tomatoes with chile peppers and ground squash seeds and consumed them mainly as a condiment served on turkey, venison, lobster and fish." Today, salsa is more popular on our table than ketchup. Incredibley edible it is!

Our party selection includes a blackened tomato and jalapeno salsa, roasted pineapple with habanero and a sweeter seared pineapple version. Roasting them was a breeze as we took everything outside and put it on the flat top in the big guy's outdoor kitchen. Then when it is all nicely charred - and yes, charring the vegetables is a requirement, we put it through the food processor and before you know it, we were done and enjoying some samples of our hard work.
The only thing is, I'm not too sure how many brave souls are going to be eating the habanero version because 3 of those hot devils put the finished result up there in the scoville department, but the big guy sure got a "kick" out of it. Me - I'm more into the blackened tomato and jalapeno version though it is certainly kicky enough. By the way, the flavors get better over time although the heat from the chiles does diminish which is not always a bad thing! Next time you're craving some salsa, whip one of these up. Believe me, you won't be sorry! 

By the way, we have to thank Joanne and Taso for the lovely plate of goodies they brought us for dinner last night, including but not limited to her absolutely fabulous lasagne. Thank you so much!  With all the prep for tonight's bash, we have food in the house and not a bit to eat. You two are lifesavers!

Blackened Tomato Jalapeno Salsa (adapted from Salsa Brava Cucina)

2 pounds tomatoes

4 fresh jalapenos, seeds and all

½ medium sweet onion

5 garlic cloves

1/2 cup fresh cilantro, chopped

Water as needed

Juice of one lime

1 teaspoon salt or to taste

Cut tomatoes in half and place on a sheet pan. Remove stems from jalapenos, leaving chile intact and place next to tomatoes along with onion sliced into 1/2 inch thick slices and whole peeled garlic cloves. Roast under broiler for 6 minutes or until vegetables are charred. Cool 10 minutes, reserving juices. Place vegetables in food processor and chop to desired consistency, adding water as required. Stir in chopped cilantro, lime juice and salt. Cover and refrigerate for up to 5 days. Makes 4 cups.

Roasted Pineapple Habanero Salsa (adapted from Salsa Brava Cucina)

3 medium tomatoes

4 jalapenos, stems removed

2 habaneros

1/2 medium sweet onion

1 fresh pineapple, peeled and cut into 1/2 inch thick slices

1/2 cup cilantro, chopped

Juice of 1 lime

Salt to taste

Water as required

Cut tomatoes in half. Remove stems from jalapenos and habanero leaving chile whole. Cut onion into half inch thick slices. Place tomatoes, jalapenos, habaneros, onion and pineapple on grill and sear until all vegetables are nicely charred and caramelized. Cool for 10 minutes. Remove core from pineapple slices and place in food processor along with all other vegetables. Process to desired consistency using water as required. Stir in chopped cilantro, lime juice and salt. Cover and refrigerator up to 4 days. Makes 4 cups.

Seared Pineapple Salsa with Chipotle (adapted from Salsa Brava Cucina)

1 large ripe pineapple, cut into quarter inch pieces

1 small red bell pepper

3 teaspoons pureed chipotle in adobo

1 tablespoon orange juice

2 tablespoons chopped cilantro

Juice of 1 lime

1 teaspoon brown sugar

Salt as required

Sear pineapple and pepper until they are caramelized. Place into food processor along with chipotle, orange juice, lime juice and sugar. Process to desired consistency. Fold in chopped cilantro. Add salt to taste. Makes 4 cups.

 

 

Comments

[Mary]

That salsa sounds over the top! I plan to have a Southwestern meal later this week. I'll include it in my menu. I hope you are having a great day. Blessings...Mary

[Mags]

LOVE homemade salsa. The habanero one would scare me though!

[June]

I know what you mean Mags. I didn't even bother to try it but the big guy loved it (of course). The comments from the party were that it wasn't that hot, but then again as the salsa sits, the pepper's get milder.

[Joanne]

I have to try that one - love to see if T gets a tear in his eye from being TOO hot! Silly you, but glad you enjoyed the lasagna! I feel honored!

[June]

Joanne, the lasagne was delish and you're a darling to think of us! Thank you!

[Nanan]

Your salsa is beautiful and looks like people would have trouble deciding which one would be the best - therefore would have to go from salsa to salsa trying to decide until they are all gone!!!!!

[June]

Lea - funny, but they weren't that popular at the party. Of course only about half the people showed up but we had tons and tons and tons left over.

[Nanan]

Well, June, I bet the salsa didn't rate because everything else was just so darn good they didn't get a chance to get to them... Now if you had them over for a Saints game - whew - look out! hehehehe

[June]

Uh Lea, who are the Saints? Would that be baseball? Hee,hee,hee.