Happy Sunday to you! Today I am back with the crew at #SundaySupper, and it feels good to be back. Today’s special assignment was to make something to preserve the harvest with summers fresh produce. When it comes to canning, it’s really not my thing. I hate standing in front of a hot-pot of boiling water, especially when it’s hot out, blah! However, I may give it a go this fall. I canned tomatoes once and it was great opening a can of fresh tomatoes in the winter, so I’m thinking for sure I am going to do that this year, but right now when it has been in the 100’s, canning is out for me. But I did make a dish that you could preserve for at least a few weeks. Not sure if it is cannable, since I don’t know much about canning, but honestly it’s to good not to eat right now.
This is my Fire Grilled Salsa! You know how I LOVE my Mexican and when I saw some tomatoes on the counter that needed to be used, my first thought was salsa. I love nothing better than a good salsa to dip my chips in, or top it on tacos, chicken, burgers and more. The salsa has a nice medium heat to it. The day I made it, it was hot!! Wowwee!!! But by the second day the heat from the jalapenos calmed down and it wasn’t so spicy. When you take a bite you get a nice light smoky flavor of all of the vegetables, than slight kick of heat right at the end, which I like. So I recommend having the salsa on the 2nd day, if you don’t like the heat!
The salsa is made with fresh vegetables from the Farmers Market, it consists of tomatoes, onions, garlic and a jalapeno. I charred my vegetables on the grill until they were slightly burnt. Yup, this is the best time to burn your veggies, but don’t burn them to a crisp! 🙂 The flavors of the charred vegetables, gave the salsa a slightly smoky flavor which is incredible. I’m telling you this is the easiest salsa to make! Once my vegetables were done, I threw them all in a blender, added some seasonings and blended it all together It couldn’t get much easier than that!!
I stored my salsa in nice little mason jar, which held it perfectly. I kind of have a thing for mason jars. I don’t know why, by I find them so cute!! Everything looks better in a mason jar! Just look at all the flavors.
- 4 large tomatoes
- ½ medium onion
- 1 whole jalapeno
- 2 whole cloves garlic
- ¼ tsp. salt
- ½ tsp. cumin
- 1 pinch sugar
- Juice of one lime
- ¼ cup cilantro
- Cut tomatoes in half vertically, cut the onion in half vertically and wrap the garlic cloves in aluminum foil. Place on a grill over medium to high heat. Cook until charred. Turning the onion, garlic and jalapeno once.
- Once the jalapeno is done, place it in a brown lunch bag and seal to steam; about 10 minutes. Then peel the skin off the jalapeno and cut the top off and cut in half; remove seeds. Reserve one half for another use and place the other half in a blender or food processor with the rest of the veggies. Turn the blender on high and process until smooth.
- Add remaining ingredients; process until combined.
- Store in an airtight container in the refrigerator for up to two weeks.
I certainly enjoyed this recipe this past week. I have had Mexican 4 nights this week, just so I had an excuse to have my salsa. I truly love it and I am for sure going to be making this one again and again!! I really love how simple it is. There is no excuse to not make this one. The salsa has a really nice restaurant quality and way better than anything you get in a jar. So if you have that grill going, add some tomatoes, onion and garlic, even if you have a little quantity of vegetables and just make a small batch of salsa. I’m telling you if you’re a salsa fan, you’ll like this one!
Now it’s time to check out what everyone else is preserving this season. I can’t wait to see, maybe I’ll get inspired and do a little preserving myself?
Have a great rest of the weekend!
Be sure to visit the blogs below to see how they Preserved the Harvest:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita’s Cocina
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind fromWhat Smells So Good?
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam fromCookin’ Mimi
Strawberry Butter from The Urban Mrs
Other Outstanding Recipes:
Fireweed Jelly fromThe Foodie Army Wife
Flavoured Butters from Small Wallet, Big Appetite
Gravlax fromThat Skinny Chick Can Bake
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel
Fire Roasted Salsa fromPeanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) fromLa Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney fromFood Lust People Love
Traditional Escabeche (Pickle) fromBasic N Delicious
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