I’ve had some really good salsas lately that were fire roasted, so I decided to try making some. The key to making a fire roasted salsa is to roast the vegetables on the grill. The “fire” from the grill gives the salsa a delectable smoky flavor. (Okay, it’s really smoke from the coals that adds the smoky flavor, not fire, but “smoke roasted salsa” just doesn’t have the right ring to it …)
It’s very simple to do, really, but it makes for such a delightful-tasting salsa. So the next time you fire up the grill, I suggest tossing some peppers, tomatoes and onions on there and make up a fire roasted salsa. It’s the perfect healthy, delicious condiment to go with a good quesadilla (like this chipotle black bean quesadilla with avocado cream I made the other day), tacos, eggs, and so much more … I really love a good salsa and always have some homemade salsa in my fridge. This fire roasted salsa has totally won my heart. Strangely, it’s the simpler red one that I love the most, although the hearty Adobo salsa with cilantro and white beans is also lovely in its own chunky way. They each have their own personality, so to speak, just like sisters.
Rojo Fuego Salsa (Red Fire Salsa)
For this salsa, I peeled the tomatoes and peppers after grilling them, resulting in a brilliant fire-red colored salsa.
- 4 whole hot chili peppers (use more or less depending on how hot your peppers are and how hot you like your salsa. Mine were super-hot and a brilliant red color!)
- 4 large garden fresh tomatoes
- 1 onion, cut in fourths (skin on!)
- 4 cloves of garlic
- 1 teaspoon salt
- Heat up the grill and put the chili peppers, tomatoes, and onion directly over the heat to roast. Turn as they cook so all sides are roasted. The skins on the peppers should turn black and charred on all sides, the tomatoes should be soft with the skins cracked, and the onion should be lightly brown.
- Once they are cooked on all sides, remove from the grill and let the vegies cool off until they are cool enough to touch. Pull the skins off the tomato and peppers and onion and discard the skins.
- Put the peeled vegies into a blender or food processor and pulse till everything is very finely chopped and mixed well. If you want a smoother salsa, puree in the blender/food processor to your liking. Store in a covered container in the fridge.
Adobo Fuego Salsa (Adobo Fire Salsa)
When I made this salsa, I didn’t peel the peppers after roasting. The charred bits of skin add a bit of extra smoky flavor to the salsa.
- 2 large garden tomatoes
- 2 – 7 jalapeno peppers (adjust the number of peppers for how hot you want your salsa … if you want a very mild salsa, use bell pepper in place of the jalapeno)
- 1/2 onion
- 2 -3 cloves garlic
- 1/4 cup cooked white beans
- 1 teaspoon salt
- 1 teaspoon adobo seasoning
- A few sprigs of cilantro (just the leaves, not the stems)
- Heat up the grill and put the jalapenos, onion and tomato directly over the heat to roast. Turn as they cook so all sides are roasted. The skins on the peppers should turn black and charred on all sides, the tomatoes should be soft with the skins cracked, and the onion should be lightly brown.
- Once they are cooked on all sides, remove from the grill. Do NOT peel the peppers, but do pull the peel off the tomato and onion.
- Put the tomato, jalapeno, and onion into a blender or food processor with the rest of the ingredients and pulse till everything is very finely chopped and mixed well. Store in a covered container in the fridge.
When Sonali at The Foodie Physician posted this Pesto Rosso, I was immediately taken with it. Suddenly I wanted nothing but to make her lovely red pesto. With all the fresh garden tomatoes in my kitchen at the time, I couldn’t bring myself to go buy sundried tomatoes to make this, so I decided to try oven-drying some of them. It worked! I got some really lovely oven-dried tomatoes out of it. I didn’t pack them in oil, though. I just stuck them in a bag and put them in the fridge. They softened up a bit in the fridge, but much to my joy, they had the same lovely sundried tomato taste. So I used them in the pesto rosso and it turned out just as wonderful as I had imagined.
If you want to try oven-drying your tomatoes, here is the post from Love the secret ingredient on how to “sun” dry your tomatoes in the oven. She says it takes 5-6 hours, but it took my tomatoes about 9 hours to dry. I think it really depends on your oven.
Here are some suggestions from Sonali at The Foodie Physician on how to use this marvelous tomato-based pesto:
- Mix with a little pasta water and toss with hot pasta. Top with shredded Parmesan. Instant dinner!
- Spread it on hot or cold sandwiches- anything from turkey sandwiches to grilled cheese
- Top grilled chicken breasts, fish or other meats with it
- Mix it with a little ricotta or goat cheese and use it as a stuffing for chicken breasts or pork chops (or lasagna!)
- Add flavor to vegetarian or egg dishes- try stirring a spoonful into sautéed vegetables or a frittata
- Mix it with Greek yogurt to make a healthy dip for vegetables or chips
- Spread it on garlic bread for an extra hit of flavor
- Use it onto homemade pizza dough as an alternative to tomato sauce
- Spread it on toasted country bread and top it off with some arugula and shavings of Parmigiano Reggiano for a healthy snack (actually, it’s great on bread all by itself!)
I think it would also be marvelous to stir a spoonful or two into an Italian soup, or use a spoonful as a beautiful & tasty garnish on top of a thick, creamy soup.
- 1/3 cup sliced almonds
- 1/2 cup sundried tomatoes
- 1 – 2 cloves of garlic, peeled
- 1/4 teaspoon red pepper flakes
- Several fresh basil leaves
- A sprig of fresh rosemary
- 1 teaspoon balsamic vinegar
- 5 ounces small tomatoes (cherry or grape would work well … I had some tiny romas from mom’s garden that seemed perfect)
- ¼ cup extra virgin olive oil
- 1/3 cup grated Asiago cheese (Sonali recommends Parmigiano Reggiano, but I had Asiago on hand …)
- Place the almonds, sundried tomatoes, garlic, red pepper flakes, and herbs in a handi chopper or food processor. Pulse several times until everything is finely chopped.
- Add the balsamic vinegar, tomatoes, and olive oil and process until the tomatoes are finely chopped. (Sonali says to add the olive oil in a steady stream while the processor is on … my handi chopper doesn’t allow for that.)
- Add the cheese and pulse just a couple times to mix it in fully.
My mother grows both green and purple basil every year. This year she gave me a purple basil plant. Mine grew to about 6 inches tall, enough to snip off a couple leaves or sprigs here and there to season a dish. Her basil plant grew to the size of a bush.
If you don’t trim basil plants, they will go to seed and die, having finished their purpose in life. If you trim them, they grow bigger. I went out to trim Mom’s basil plants for her and came in with quite enough basil to make pesto. So I put it in a bag, stuck it in my cooler, brought it home and decided to make purple pesto.
In my box of goodies from the garden, I also had some of these pretty purple Fairy tale eggplant, and since it IS purple, I thought that would be lovely in the pesto. As I was blending up the pesto, it was a bit too thick, so I was looking for a liquid to thin it so that I didn’t have to add too much oil (I want my pesto to be lower in fat too!) and wouldn’t ruin the color. It just so happens I had a bottle of red wine sitting there, so I added a bit of wine too.
I’m freezing my purple pesto for safe keeping. I have plans in my mind to make purple pizzas and purple pasta, purple pesto salad dressings and purple pesto potatoes.
Have I mentioned that my favorite color is purple?
- 6 cups of purple basil leaves
- 1/3 cup pinons (pine nuts)
- 1/3 cup almonds
- 1 cup shredded asiago cheese
- 1/3 cup olive oil
- 5 cloves of garlic, peeled
- 1 small fairy tale eggplant, roasted (or 1/2 cup of a larger eggplant)
- 1/3 cup dry red wine
Slice the eggplant lengthwise, set it on a baking sheet and roast it in the oven (or toaster oven) at 350 for about 10 minutes or until it’s tender. Cut it up into chunks and measure it. You should have about 1/2 cup of eggplant.
In a blender or food processor, blend up all the ingredients until you have a fine puree. Whatever you are not going to use immediately, freeze in small containers or ice cube trays.
Use this purple pesto just like you would any other pesto: mix with some pasta water and toss with pasta, spread it on pizza or sandwiches or little toasts.
My yoga friend brought me a little bag of tamatillos from her garden, but they weren’t that intense tart green like you think of when you see tamatillos–several of them had turned a light yellow color. She mentioned to me that she had cooked hers down and they were really sweet. That made me think of this tomato jam that Melissa over at ChinDeep had posted. In just an instant, I knew what I was going to do with the tamatillos.
I thought about making tamatillo jam, but I only had a few tamatillos and I have a huge box full of tomatoes from my Mom’s garden … so the tomatoes and tamatillos partied together in this spicy sweet jam. It’s a unique condiment … sort of almost like ketchup, but sweeter and spicier. Melissa suggests lots of wonderful ways to use it:
“Slather some on a toasted garlic bagel with cream cheese, dip your french fries in it, spread it on a thick slice of sourdough bread and top with gooey soft boiled eggs, place a little dish of it next to a cheese and cracker tray, use it as a sandwich topping with ham or turkey and fried onions, use it as a glaze for fish, chicken or pork. Top rosemary scones with a bit of chevre, tomato jam and crumbled bacon for a standing ovation.”
The only way I’ve tried this jam so far is on crackers with some cream cheese. That was wonderful. I have so many more things yet to try …
Spicy Hot Tomato Tamatillo Jam
This is a cross between two of Melissa’s recipes: tomato jam and spicy summer garden jam. I did cut the amount of sugar considerably because the tamatillos really were quite sweet, and the tomatoes were too.
- 7 tomatillos (about 0.425 lb), outer shell and the stem core removed, then chopped
- 6 medium tomatoes, peeled and cored (about 1.7 lb after they are peeled and cored), then chopped
- 1 onion, peeled and chopped
- 3 cloves of garlic, peeled and chopped
- 3 jalapenos, chopped fine (use more or less depending on how spicy hot you want your jam)
- 1/2 cup sugar (or more, depending on how sweet your tomatoes and tamatillos are … )
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon curry powder
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- Chop the tomatoes and tamatillos and put them in a saucepan.
- Add the rest of the ingredients and bring to a boil, then reduce the heat to medium low and cook, stirring frequently until the jam is thickened to your liking. I cooked it for about an hour and by then it was plenty thick.
- I pureed about 1/3 of the jam in the blender, then stirred it back into the jam. Store in a covered container in the fridge. Melissa tells me it will keep in the fridge for two weeks.
I am guest posting over at Stacy Makes Cents! Stacy contacted me back in June to ask if I would do a guest post for her in August … something made in the crockpot. The only things she asked were:
- Not a recipe already on the site
- Submitted a week in advance of your date
- Only use whole food ingredients
I thought that’s no sweat! I can totally handle that … Well, time went by and the date she had given me as a deadline came and went and I hadn’t sent her anything. You know how life gets so busy … this guest post completely slipped my mind! So I totally failed on the “submitted a week in advance” part, but I did make a new recipe with whole foods!
So head on over to Stacy’s blog for the recipe.
After making Melissa’s Sundried Tomato Vinaigrette, I still had a few sundried tomatoes left and I thought perhaps I should try throwing them in some ranch dressing too? Yep, it works. Tastes mighty fine. The sundried tomatoes do make it thicker, so if you want a drizzle for your salad, you’ll need to thin it out a bit.
Sundried Tomato Buttermilk Ranch Salad Dressing (or Dip)
- 1/3 c. light mayonnaise
- 2/3 to 1 c. buttermilk
- 1/4 c. nonfat greek yogurt
- 3 heaping tablespoons chopped sundried tomatoes
- 2-3 big fresh cloves of garlic
- A handful of fresh basil leaves
- ½ teaspoon sugar
- Several fresh parsley leaves or ½ teaspoon dried parsley
- A few fresh dill twigs or ½ teaspoon dried dill weed
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Freshly ground pepper
- A sprig of fresh rosemary leaves
- 2 green onions (tops only)
Whir all the ingredients in a handy chopper or food processor until smooth. Adjust seasonings to taste. Add more buttermilk as needed to get the dressing to the desired consistency. Mine was pretty thick, but I was using it for a pasta salad so that was just perfect.
Use for pasta or potato salad, on green salads or as a dip with vegies. Store in a covered container in the fridge.
This is a post for #tomatolove.
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I found this recipe on the blog Eating Bird Food and I was so intrigued by it. Could you really make jam without cooking, with no pectin and no sugar? Yes, you can! The chia seeds work so well as a thickener and they don’t need to be cooked at all; they just start thickening as soon as you add the liquid. And if you’re intimidated by making jam or canning it, you can skip all of that with this super simple jam!
If you’re not familiar with chia seeds, here’s a little background I found on Eating Bird Food:
“Chia is an edible seed that comes from the desert plant Salvia hispanica, a member of the mint family that grows abundantly in southern Mexico. You may have seen chia sprouts growing on the novelty planters called Chia Pets, but historically, the seeds have been the most important part of the plant. In pre-Columbian times they were a main component of the Aztec and Mayan diets and were the basic survival ration of Aztec warriors. I’ve read that one tablespoon was believed to sustain an individual for 24 hours. The Aztecs also used chia medicinally to stimulate saliva flow and to relieve joint pain and sore skin.” – Quoted from Dr.Weil
Chia seeds are an excellent source of Omega-3 fatty acid (the good kind of fat), protein, antioxidants, fiber, potassium and magnesium. 1 Tablespoon of dry seeds have about 60 calories, 5 g of Fat, 6 g of Carbohydrate, 6 g of Fiber, and 3 g of Protein. They do add a little crunch to the things you put them in, but with strawberry jam, you normally expect a little crunch from the berry seeds, so the crunch from the chia seeds isn’t even noticeable. (Not that it’s a bad thing anyway, I really love the tiny crunch of chia seeds in everything I’ve tried them in so far!)
No-cook Strawberry Chia Jam
- 1 cup strawberries (frozen or fresh)
- 1 Tablespoon chia seeds
- 1 Tablespoon water
- 1 teaspoon vanilla
- Honey, to taste (or other sweetener, like stevia … I used 3 teaspoons honey)
- If you are using frozen strawberries, let them thaw. Mash the strawberries with a fork or blend them. If you are using fresh berries like I did, unless they’ve gotten very ripe and mushy, you will probably have to blend them because they don’t mash very well.
- Mix in the chia seeds, vanilla, water and honey (or other sweetener). Use the honey or sweetener to suit your own taste. I found just 3 teaspoons of honey gave it just a light sweetness and it let the fresh strawberry taste shine through, but it definitely isn’t as sweet as your typical jam.
- Cover the jam and put it in the fridge for at least 30-60 minutes to thicken.
That’s it! Your jam is ready to use once it has thickened up. Keep it in the fridge in a covered container and use it just like you would any other jam.
I created this post for Berrylicious. Look at these other lovely berrylicious posts!
- Joan, Chocolate Chocolate and More – Lemon Blueberry Pound cake
- Charity, Foodlets – Strawberry – Banana Popsicles
- Jamie, Green Beans & Grapefruit – Mixed Berry & Cookie Butter Clafouti
- Hani, Haniela’s – Red Currant Meringue Cake
- Katrina, In Katrina’s Kitchen – Frozen Blueberry Basil Lemonade Pies
- Sue, Munchkin Munchies – English Matrimonials
- Bia, Rich and Sweet – Blueberry Blackberry Orange Streusel Scones
- Sam, Sams Kitchen – Eton Mess Mini Cheesecakes
- Sherron, Simply Gourmet Photography – Mulberry Syrup
- Ann, Sumptuous Spoonfuls – Strawberry Chia Jam
- Karen, Trilogy Edibles – Meringue Nest with a Bumbleberry Compote