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.
I love salsa. The heat of it. The variety. The fun ways you can use it. You can put so many things in a salsa. I had some tomatoes that were begging me to make them into salsa, but I wanted to do something a little different this time …
I’ve heard of mango salsa, but I’ve never seen or tried kiwi in a salsa. Or pomegranate seeds. I threw those in just for fun … I don’t know that the pomegranate seeds added a lot to the flavor or even the look because the background of the salsa is already red … but they are so pretty. Like little jewels. Why not have jewels in your salsa?
So I put the kiwis and the pomegranate in and still it needed something. There were three mangoes sitting there in my fruit bowl, so I decided to toss one of them in the salsa too. And then I thought: this needs something … so I added some of the flavors of a jerk seasoning. There! That is it. That is exactly what my funky fruity salsa needed. Honestly I think I might add some more jalapeno now because I am craving something so hot it almost hurts but really, this version is quite awesome just like it is. Add more jalapeno if you want it to hurt. Use less if you like a milder salsa.
Funky Bejeweled Kiwi, Mango, and Kumquat Salsa
- 1 medium sized onion
- 2 cups canned tomatoes (or 1 15-oz. can)
- 3 cloves garlic
- 1/4 cup finely chopped jalapeno (adjust this amount to more or less, depending on how hot you like your salsa)
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves
- about 1/2 cup fresh cilantro leaves
- 2 kumquats (my kumquats were about 2 inches long, but I have seen some that are MUCH smaller … if you have smaller kumquats, use more!) … one goes into the blender, chop the other one into little chunks.
- 2 kiwis, peeled & chopped into small pieces
- 1 mango, peeled & chopped into small pieces
- 1/2 cup pomegranate seeds
- In a blender or food processor, blend the tomatoes, onion, garlic, jalapeno, 1 of the kumquats and the salt and other spices.
- You can pour the salsa into a bowl or just stir in the rest of the ingredients right in the blender. Don’t blend it up, though, because it will ruin those beautiful hunks of fruit!
I tried the salsa with baked vegie and corn tortilla chips, but it would also be lovely with nachos, burritos, or over fish or chicken or pork or … well, salsa is just such a fun thing to have around. Especially a funky salsa like this.
This recipe was shared at Totally Tasty Tuesdays, Tasty Tuesdays, Talent Show Tuesdays, Cast Party Wednesdays, Newlyweds Recipe Linky, Tastetastic Thursday, Katherine Martinelli’s Mango Bloghop and Full Plate Thursday.
I suppose it might seem a little odd to be posting a watermelon salsa on December 1st, but believe it or not, I still have some watermelon to use up from my dad’s garden. He had such a huge crop of yellow watermelon this year that they actually donated a trailerfull of them to the local school so they could serve it to the children for lunch! Isn’t that amazing? And then there were still a bunch left! They didn’t have room for all of them in the fridge so they were storing them in the shed. Luckily the weather cooperated and brought cool but not overly chilly temperatures. Last time they came down to visit they brought me 10 watermelon! Each one is small … but still, how do you use 10 watermelon?
I gave six of them away, I made watermelon sorbet, I made some watermelon tequila, and then I made salsa. We are down to half a watermelon which I think will get eaten without any special preparations.
First I made a “plain” watermelon salsa. I think this salsa would be delicious over chicken, fish or pork. It’s fruity, with a light sweetness, spicy, fun. It makes your body feel good inside the same way that a cool watermelon does on a hot summer day. And the colors are just so fantastic too!
Then I remembered how much our friends loved the black bean salsa I made a while back and I thought perhaps I should add some black beans. This black bean watermelon salsa has a bit more substance. The beans add protein and a really nice flavor and texture contrast to the sweet, crunchy watermelon. This black bean version would be great with chips or in a salad. I am also thinking melted cheese on chips with this black bean watermelon salsa spooned over would be such an amazing snack.
Watermelon Salsa Two Ways
- 3 cloves of garlic
- 1/2 of a red onion
- 1 1/2 bell peppers
- 2 jalapenos (for a milder salsa, use a smaller amount of jalapeno, or leave it out altogether)
- 2 c. seeded watermelon, cut into very small chunks (I used yellow watermelon, but you can use red)
- 2 tomatoes, peeled and chopped
- 1 teaspoon salt
- a few sprigs of fresh basil, chopped
- a few sprigs of fresh parsley or cilantro, chopped
- juice of half a lime
- 2nd Way: add 2/3 cup or so of black beans
Toss the garlic, onion, and peppers into a handi chopper or food processor and process till finely chopped (or chop them finely with a knife). In a medium bowl, combine the pepper mixture with the watermelon, tomatoes, salt, herbs and lime juice.
If you want a “meatier”, more substantial salsa, stir in the black beans.
I bottled some of the black bean watermelon salsa up to give to our TaeKwonDo instructors. They really love black bean salsa and I think they’re going to LOVE this one.
Janet is here for Thanksgiving this year and she wanted to make citrus salsa. She even brought a can of mandarin oranges just for the occasion. So Janet and I made citrus salsa with some of Mom’s tomatoes and Dad’s jalapenos. The japs are super hot this year!
If you want to tone down the heat of the salsa, just use bell pepper or a smaller amount of jalapeno.
Janet’s Citrus Salsa
- 3 large tomatoes, peeled and chopped
- 1/2 red onion, finely chopped
- 1 15-oz. can of mandarin oranges in light syrup, drained and chopped, or 2 oranges, peeled and chopped
- 2 teaspoons of chopped garlic
- 2 jalapenos, finely chopped
- 1 bell pepper, finely chopped
- 1/2 teaspoon salt (or more to taste)
- 2 Tablespoons of lime juice
- About 3 Tablespoons of fresh cilantro or parsley, chopped
Combine all ingredients in a bowl. Let rest for an hour or so to let the flavors blend. Serve with tortilla chips or on nachos, fish, chicken, pork, whatever!
My sister thought this salsa would be good with black beans in it. It certainly went well with the black bean turkey nachos she made.
I have a lot of fresh corn still and have already frozen plenty for the year. I really love hot, spicy salsas and I thought it would be fun to try a corn salsa. I just tinkered with it till I came up with a flavor combination that worked.
This works. The jalapenos give it a great bite. The sweetness of the corn balances with the hearty black beans, then the onion, garlic, peppers, cumin and cilantro round out the taste. It’s all the freshness and kick of summer in one little spicy bowl.
This might just be my new go-to summer salsa.
Spicy Corn & Black Bean Salsa
- 1 1/2 c. corn (about 3 cobs)
- 1 – 3 jalapenos (I used 3, but I like it really spicy-adjust to your heat tolerance!), finely chopped
- 1 onion, finely chopped
- 3 – 4 cloves of garlic, peeled and chopped
- 1/2 c. black beans
- 2 c. chopped tomato
- A bunch of fresh cilantro leaves
- 1 t. cumin
- 1 t. Red Robin seasoning (or seasoned salt)
- 1/2 t. salt
Mix all the ingredients together in a bowl. Let sit for an hour or so to let the flavors blend. Keep any leftover salsa in the fridge.
It’s great with chips.
Or you can use it to transform an egg and tortilla into a lovely breakfast burrito.
This recipe was shared at Recipe of the Week: Superbowl Snacks.
We were up at the lake this past weekend visiting my parents and being at the lake in the summertime always makes me think of fish. The kids all went out fishing right away, but had no luck catching any. But that really didn’t matter … mom and dad always have plenty of fish in the freezer …
It’s great being up at my mom and dad’s because then I have more people to cook for! Sometimes my sisters are there too with their husbands, kids, and dogs, but this time it was just us, my parents and my son’s two friends, so it was a lovely quiet-ish weekend at the lake. Well, as quiet as you can get with 4 teenagers around!
I wasn’t sure if my son’s friends would eat fish, so I wanted to make something really tasty, with a spicy something you could add to it if you like things spicy. And Dad had these lovely juicy peaches sitting there tempting me … so … well, let’s get started.
Parmesan Almond Crusted Fish
- 2 hefty slices of whole wheat bread (I used my dad’s homemade whole wheat bread … if you are using store-bought bread, you might need more than 2 slices … I’ve noticed store-bought bread slices always seem so much smaller)
- about 1/3 c. almonds
- 1/4 c. cheez-its or other cheesy crackers
- A good bunch of the green leafy pieces of fresh dill weed
- 1/3 c. parmesan cheese
- 3/4 t. adobo seasoning
- 3/4 t. salt
- freshly ground pepper
- a bunch of fish — I don’t exactly know how much. We used 3 small packages of silver bass and walleye, so maybe it was a pound and 1/2? I think you could use just about any kind of fish and this would be good …
- Skim milk for dipping the fish in (if you’re lactose-intolerant try beating up an egg instead)
- In a food processor or handy chopper, process the bread, crackers, dill and almonds until finely ground. In a bowl, mix the bread crumb mixture with the parmesan cheese, adobo seasoning, and salt.
- Sprinkle the fish lightly on both sides with salt and pepper.
- Spray a baking pan with cooking spray.
- Dip each piece of fish in milk, then coat with the bread crumb mixture. Place on the pan. Once you’ve breaded all the fish, if you have any breading left over, sprinkle it on top.
- Spray the tops liberally with cooking spray–preferably olive oil or canola oil.
- Bake at 375 degrees F. for about 25 minutes or until it’s golden brown on the top and the fish flakes lightly when you test it with a fork. My dad’s oven is a little cool, I think, because we had to turn it up to 425 at the end to get it to finish properly.
Peach Cilantro Salsa
- 1 ripe, juicy peach, chopped
- 2 ripe tomatoes, peeled
- 1 clove garlic, chopped fine
- 1/2 of a medium onion, chopped fine
- about 1/2 c. finely chopped zucchini
- 1/2 – 1 jalapeno pepper, chopped fine.
- fresh oregano, chopped
- fresh cilantro, chopped
- The hardest part of this salsa is the chopping … then you just mix all ingredients well in a bowl.
- Let sit for several minutes before serving to let the flavors blend.
For the fish: assuming 1/4 lb of fish per person
For the salsa:
Recipe analysis from http://caloriecount.about.com/cc/account/flog_add.php?tab=new_recipe
This recipe is one of my dad’s inventions. It’s so simple, yet so good. It is my go-to salsa. I always, always have some of this on hand. Unlike some of my other recipes, this one makes a good hearty amount, enough to keep a pint jar for yourself, and give the other away. Or keep it all for yourself.
I like to give the spare jar to my TaeKwonDo instructor and I guess it must be pretty good because I once got a text message from his son asking me for the recipe. He needed to bring something to his Spanish class. So I texted him the recipe. I have to say this is the only recipe I have ever text messaged to someone! It’s a good thing it’s simple …
- 1 quart jar of canned tomatoes, juice drained. In summer tomato season, I make this with fresh tomatoes. Just make sure to peel them first (dip them in boiling water for a moment and the peel comes right off).
- 1 onion, cut in large chunks
- 2 – 3 cloves of garlic, peeled
- 1 – 2 jalapeno peppers, tops removed (more or less to taste–depends on how hot you like it! Today I used frozen japs.)
- A handful of fresh cilantro leaves (or parsley if you don’t have cilantro)
- 1 t. salt
- Place all the ingredients in a blender and blend well.
- Enjoy! Store in the fridge. It keeps well for several weeks.