Recipe: Blackened Salsa

Now that our garden is producing tons and tons of tomatoes, we find ourselves with a good kind of problem. Namely, what do we do with all these tomatoes? Of course, putting them in salads and on burgers is obvious, but I wanted something a little extra fancy. In years past, we bought a ton of tomatoes in order to make pico de gallo, and while I love pico, I wanted something a little closer to what I could get out of a salsa jar at the store. Only I wanted to make it with fresh ingredients at our house! So, without further ado, I introduce to you blackened salsa! It is super simple, and super tasty.

Here are the tomatoes out of our garden all cut up! Also featured are two jalapenos, and two small onions.

Next step, set your oven to broil. You want to broil everything until the tops are blackened, like so:

After you let everything cool, place everything everything in a blender with a little bit of lime, garlic and some cilantro, to taste. Half of a lime is usually what I like, but that makes that salsa pretty citrus-y. We like it that way though!

And here is the final product!

For the TL:DR Recipe however:

About 20 medium and small tomatoes

2 small onions, halved or quartered

Small Bunch if Cilantro, chopped

1/2 Lime

Tsp Salt

Tsp Pepper

3 cloves of garlic, minced

2 Jalapenos roughly cut (unless you don't like spicy salsa, in which case omit, or add more! Whatever you like!)

Set oven to broil. Broil onions, tomatoes and jalapenos until tops are blackened, about 7-10 mins. In a blender, add tomatoes, jalapenos, onions, chopped cilantro, salt, pepped and minced garlic. Puree. Serve with chips and enjoy!

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