Fire Roasted Salsa

As I was up to my elbows in food prep yesterday I got a little notice from WordPress saying Happy Anniversary!  A whole year has passed in a blink.  A year ago I took a deep breath, threw caution to the wind, and became an official blogger. I had no idea what to expect but I remember doing my first post and then wondering if anyone would read it.  To my surprise I quickly got a comment, and then another, and I got to discover some amazing bloggers out there and find out what a wonderful community it is.  So a big thank you to all who take the time out of your busy schedule to read and comment on my posts.  It means a lot.  🙂

We had another round of harvesting a ton of tomatoes so it was the salsa’s turn to be made.  We first made my husband’s salsa which is a raw salsa and great for a quick dish before heading to a party.  To make his we processed tomatoes, sweet peppers, hot peppers, onion and peaches.  It is seasoned with salt, pepper, lime juice, and cilantro.  For his we used the grinder on the Kitchen Aid then we drained the salsa a bit to thicken it.  It is always a hit whenever we bring it to BBQs.  Something about fresh out of the garden veg to make this so tasty.

That only took a portion of the harvested tomatoes so I wanted to try a new salsa with similiar veg but a different technique.  Richard from REMCooks posted this salsa and I thought I would take his technique and apply it to the ingredients I wanted to use.  It is not a hard salsa to make but given the volume of veg I had it took me all afternoon as I had to stage various ingredients and process them in stages but I got there in the end!

I started with the tomatoes first and instead of roasting them on the grill I had to do it in the oven as the cookie sheet was much bigger than my grill pan and even then I had to do two batches.  I heated the oven to 350F/ 177C.  On the large cookie sheet I did one layer of tomatoes and drizzled them with a bit of olive oil, salt, and pepper.

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I roasted the tomatoes until they looked like this:

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I like Richard’s tip about roasting the garlic in the skins on the grill so I gave that a shot.  Per his advice I started those first then about halfway through I added the onion.  For this I used one very large red onion.

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Remove and set aside.  While the onions and garlic were cooking I gathered the peppers from the garden and the peaches from the co-op.  Found some nice white peaches.  The peppers I used were cayenne from the co-op and hot wax, jalapeno, poblano, and sweet peppers from the garden.  I sliced the hot peppers lengthwise and cleaned them to prep them for the grill.

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While I was roasting them on the grill I got out a large bowl and chopped the onion and put that in the bowl.  I also chopped up the sweet peppers and put them in the bowl.  I left them uncooked for a bit of texture.  I then put together the food processor and put in the first batch of tomatoes, half the garlic (skins removed), a handful of cilantro and set aside for the peaches and hot peppers.

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When I went out to check on the peppers I discovered I ran out of gas.  My first thought this was now going to be a two day process but my daughter reminded me the cast iron griddle has a grill side to it.  Thank goodness!  I got that heated up and brought the peppers in to finish.

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Once they were done I took the smaller hot peppers and added them to the food processor and then chopped the rest of the larger hot peppers and added those to the bowl.  The trick is to have a bit of heat but make it so most people can eat it.  I wanted the hotter peppers to be evenly distributed through the salsa.

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The last ingredient to grill was the peach.  I love grilled peaches and will have to make some as a dessert as my daughter requested some soon.  They impart a lovely flavour.

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Add half to the to the food processor and process until it’s a bit chunky.  Repeat with the second half of the ingredients and add all to the bowl.  Then add lime juice to taste.  If it needs a bit more salt add that as well and then stir it all together.

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We like to have our salsa with lime flavoured tortilla chips.  We also had some last night with tacos.  It was pretty yummy!

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My 9 year old son’s take on this was that there was a punch of heat but it didn’t take away from all the flavours.  🙂

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Fresh Peach BBQ Sauce

All this week I have been blogging about what we created in the kitchen on Sunday.  By the end of the day we were tired.  A good tired but also I briefly thought about Chinese takeaway.  Only briefly!  My husband mentioned that we should really use up the peaches we had bought from the farmer’s market before they go off.  I had defrosted some chicken and we thought a BBQ sauce would hit the spot.  Fortunately BBQ sauces are easy to put together!  We still had to walk the dogs after all.  🙂

Of course it would need a bit of heat so out to the garden I went one last time for the hot peppers.  As I mentioned earlier my fingers were burning!  Which I mentioned on Facebook and a friend of mine who is a nurse said rubbing alcohol removes the pepper oils from your skin.  I will make sure I have some on hand for this going forward!  Not sure what you do if you get the oils in your eyes though.

So I gathered my ingredients together.

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I heated up a bit of olive oil and sauteed a few cloves of chopped garlic, chopped bell pepper, half an onion, and chopped hot peppers.

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Then I chopped up two peaches and a few tomatoes from the garden and added that to the mix.

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I just love the colours in this dish!  Add 4 T of apple cider vinegar and bring to a simmer then add 1/2 cup of brown sugar and stir well.

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To finish off I added a spoonful of stone ground mustard and a heaping spoonful of tomato paste.  A bit of salt and pepper and I was done.  I didn’t add too many spices to this as I wanted the peach and veg to really stand out.  In about 15 minutes I had a really good BBQ sauce ready to go.

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To prep the chicken I used the Salt Lick dry rub on both sides and put them on the grill.  Halfway through cooking I basted the chicken.  Once it was done I spooned some more sauce over the chicken to serve.

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It was a great light meal with grilled corn and some sauteed green beans my husband made.

Peach BBQ Sauce

A quick and flavourful BBQ sauce for those hot summer days.

Course Side Dish
Cuisine American
Keyword Peach BBQ Sauce
Prep Time 10 minutes
Cook Time 15 minutes
Author Our Growing Paynes

Ingredients

  • 1 tbsp olive oil
  • 3-5 cloves of garlic, coarsely chopped
  • 2 peaches, chopped
  • 1 bell pepper, chopped
  • 1/2 large onion, chopped
  • 1-3 hot peppers, chopped
  • 1 large tomato, chopped
  • 4 tbsp apple cider vinegar
  • 1/2 cup brown sugar
  • 1 tbsp stone ground mustard
  • 2 tbsp tomato paste
  • sea salt and pepper to taste

Instructions

  1. Heat the olive oil in a saucepan. Sautè the peppers and onion. Once the onion is translucent add the peach and tomato.

  2. Add the vinegar and bring to a simmer. Add the brown sugar and stir well.

  3. Add the mustard and tomato paste. Season with the sea salt and pepper. Simmer until the sauce has thickened. Either serve immediately or seal and store in the fridge.