Though the next seven nights back home in Montana will be dancing with the 30s for lows, it’s still late-summer/early-fall produce season here in North Texas, and there are plenty of incredible looking tomatoes still rolling through the road-side stands and farmers’ markets down here.
This Tomato Jalapeno Table Salsa No. 3 is another nifty salsa we’ve been reaching for fairly routinely; it’s quick to come together, offers several layers of great pepper flavor (using fresh and dried peppers), can be spiced up or down pending your desires, and offers a nice burst of citrus tartness with lime too.
This is another one of those very versatile salsas that are great spooned over fresh grilled chicken or pork hot off the grill, and make your breakfast eggs (whether migas, over easy, an omelette, or frittata) a whole new experience.
2 medium to large, vine-ripened, firm tomatoes, stem scar removed
2-3 cloves garlic, peeled
1 medium jalapeno pepper, stemmed, seeded if desired (and/or)
1-2 medium serrano peppers, stemmed, seeded if desired
1-2 chile de arbol dried peppers, stemmed, then crushed
1-2 tbsp fresh lime juice (start with one)
1-2 tbsp EVOO (start with one)
1/2 tbsp good salt2-3 tbsp chopped cilantro leaves w tender stems
1/4 to 1/3 cup chopped (fine) red onion
Blanch the washed and prepped tomatoes and prepped garlic cloves in a medium pot of boiling water for 2 minutes; rinse in cool water, then peel and remove tougher tomato cores.
Grab your trusty blender, and in go the tomatoes, garlic, both/either fresh peppers, the crus ed dried pepper, lime juice, EVOO, and salt. Blend to desired consistency, we like to leave it with some texture. Taste for seasoning and adjust the lime (it’ll likely need more), EVOO, and salt.
Pour into your serving bowl and gently stir in the cilantro and chopped red onion, maybe even a minced fresh pepper if you’re looking for a bit more punch…
Enjoy.
