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Archive for November 19th, 2018

This past July, we traveled to Wisconsin to visit friends at their gorgeous lake house; it was bittersweet because they were selling it to move down to Arizona for good. The weather wasn’t great so we only got in one very short boat ride but we enjoyed every last minute. We shall miss visiting this little gem in Wisconsin. But that just means we’ll be visiting Arizona even more!

While we were in Wisconsin, our dear friends introduced us to an incredible product: Rick Bayless’ Fonterra Grill salsa! It was to die for! The layered flavours of grilled vegetables and fresh cilantro created a complex salsa that was totally unexpected, so of course, I had to try to recreate it upon our return. I used our Big Green Egg which is the ultimate charcoal barbecue! It imparts the most incredible smoky flavours but if you have gas or propane, just fire up some wood chips on the side for a similar experience.

Grilled Vegetable and Cilantro Salsa

A KitchenInspirations Original Recipe

Yields about 1 Litre of salsa (about 4 cups)

Ingredients:

  • 1.5 kg tomatoes, seeded (reserve seeds and pulp for tomato jam)
  • 2 sweet red peppers
  • 4 jalopeño peppers, seeded and veins removed or to taste
  • 2 nora peppers, rehydrated in warm water, skins and seeds removed (yields about 15 mL flesh), optional
  • 1 sweet onion
  • 1/2 garlic bulb, skin on
  • 2.5 mL smoked sweet paprika
  • Salt
  • Cilantro leaves, good handful or to taste
  • juice of 2 limes

Directions:

  1. Remove seeds and pulp from the tomatoes and set cut-side down on a cooling rack lined with parchment paper. Overnight is best, you want to dry out the tomatoes as much as possible.
  2. Roast the tomatoes, peppers, jalapeños and onion on an open flame (I used our Big Green Egg) until softened and slightly charred. Wrap the garlic in parchment and then foil and roast over the open flame until soft.
  3. Remove the skins from the tomatoes, peppers and garlic, discard skins. Add roasted veggies and cilantro leaves to a food processor and chop to desired consistency. Add salt and lime juice and pulse to combine.
  4. Add the scraped flesh from the Nora peppers to the processor and pulse a few more times.
  5. Fill sterilized jars with the salsa. If you are not using right away, you will want to process the jars in the typical canning methods. I processed my salsa for 15 minutes.

Tomato Jam

Yields a scant 250 mL (1 cup) tomato jam

Ingredients:

  • 370 g tomato pulp (all the seeds and pulp from the tomatoes that you plan to roast for the above recipe)
  • 100 g shallots, minced finely
  • 10 g garlic, minced finely
  • 15 mL EVOO
  • 50 mL cooking sherry
  • 15 mL white balsamic vinegar
  • 1.25 mL baking soda
  • basil, chiffonade
  • salt, to taste

Directions:

  1. Cook the onions and garlic until caramelized, deglaze the pan with cooking sherry. Add the tomato pulp, basil, season with salt and then add the baking soda, being careful because the baking soda will foam up.
  2. Cook for about an hour until most of the water has cooked off. About half-way through the cooking, add the white balsamic vinegar and stir well.

Notes:

  • I used a combination of vine-ripened tomatoes and Roma because that is what looked the best to me.
  • I have mentioned this before, baking soda neutralizes the acidity of the tomato and therefore there is NO NEED TO ADD SUGAR (yes, I yelled that!).
  • You could do whatever you wish with the pulp, I just don’t like throwing away food!
  • Since this post was written, I’ve made two additional batches of this salsa and the last batch was rush so I used the entire tomato instead of seeding it, it made for a wetter salsa so I strained it before canning. The seeds added a bit more texture that wasn’t unpleasant. But, I’d still go the extra mile and seed the tomatoes if I have the time.

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