Fresh Salsas

1. Heat the broiler. Lay the whole tomatoes out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted, even blackened in spots on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.

2. Lay the Red Peppers and Jalape�os out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until mostly blackened but not charred. With a pair of tongs, flip the peppers and roast another side for another 6 minutes or so. Continue until all sides are roasted. Set aside in a paper bag.

3. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onions and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.

4. Pull off the peels from the cooled tomatoes and peppers and cut out the "cores and/or seeds" where the stems were attached, working over your baking sheet so as not to waste any juices (for tomatoes only).

5. In a food processor, pulse the Jalape�os (no need to peel or seed them) with the onion and garlic until moderately chopped.

6. Add tomatoes and peppers to the processor, coarsely puree with all that juice that has accumulated around them. Stir in lime juice and cilantro. (Sometimes this needs to be done in batches).

7. Taste and season with salt and brown sugar (pulsating to stir). Add more lime, salt or sugar to taste. Refrigerate for 24 hours and then serve. Use within 5 days or freeze.

Combine all ingredients and simmer 1/2 hour to remove some liquid - Add more cayenne pepper, if desired. Pack into pint jars and refrigerate.

**Don't add all sugar at once, but add some and taste. All corn is different and it may end up too sweet. Yield: 9 pints

	Handy Recipes > Recommended Recipes: Fresh Salsas
	Fresh Salsas Roasted Jalape�o, Red Pepper and Tomato Salsa 1 1/2 pounds ripe beefsteak tomatoes (about 12) 8 Karma hybrid red peppers 2 to 3 fresh jalapeno chilies, stemmed 1 whole large white onion, sliced 1/4 inch thick 1 whole Redwing red onion, sliced 1/4 inch thick 2 bunches Egyptian Walking onions cleaned, trimmed and cut in half lengthwise 8-12 garlic cloves, peeled 1 1/2 cup chopped cilantro, loosely packed lime juice squeezed from at least 4 limes 1 generous teaspoon salt 1 generous teaspoon brown sugar 1. Heat the broiler. Lay the whole tomatoes out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted, even blackened in spots on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool. 2. Lay the Red Peppers and Jalape�os out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until mostly blackened but not charred. With a pair of tongs, flip the peppers and roast another side for another 6 minutes or so. Continue until all sides are roasted. Set aside in a paper bag. 3. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onions and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature. 4. Pull off the peels from the cooled tomatoes and peppers and cut out the "cores and/or seeds" where the stems were attached, working over your baking sheet so as not to waste any juices (for tomatoes only). 5. In a food processor, pulse the Jalape�os (no need to peel or seed them) with the onion and garlic until moderately chopped. 6. Add tomatoes and peppers to the processor, coarsely puree with all that juice that has accumulated around them. Stir in lime juice and cilantro. (Sometimes this needs to be done in batches). 7. Taste and season with salt and brown sugar (pulsating to stir). Add more lime, salt or sugar to taste. Refrigerate for 24 hours and then serve. Use within 5 days or freeze. - Submitted by Shari Anderson of Rockville, MD Darlene's Garden Corn Salsa 9 C. fresh corn (cut from the cob) 10 C. beefsteak tomatoes, peeled and chopped 4 cloves garlic, minced 2 medium onions, chopped 3 Jalapeno peppers seeded and chopped 3 tsp. salt 3 tsp. oregano pinch cayenne pepper 1 - 6 oz. tomato paste 7 tsp sugar 1 T. cilantro chopped (fresh preferred) Combine all ingredients and simmer 1/2 hour to remove some liquid - Add more cayenne pepper, if desired. Pack into pint jars and refrigerate. Don't add all sugar at once, but add some and taste. All corn is different and it may end up too sweet. Yield: 9 pints - Submitted by Darlene Alexander of Nekoosa, WI
	Saint John's Community Garden Society Copyright � 2005 College of Saint Benedict \| Saint John's University All rights reserved. Last revised on October 23, 2009.