Summer Recipe Series
Everyone needs a little fresh salsa in their summer diet. Whether you pick the ingredients from the garden, the farmers market, or the grocery store this super easy summer salsa is a must have in your refrigerator. What’s more? There are no preservatives! That’s perfectly wonderful because it will get eaten before it has time to spoil.
Note from the chef: Depending upon your heat tolerance please feel free to adjust the peppers from Serranos to Jalapeños to Anaheims. You can also use all three for a richer flavor.
Trivia question: Can you name the book the owner of Complete Kitchens & More mysteriously appears in under the alias name of Mr. Salsa?
Recipe #1: Serrano Pineapple Salsa.
- Sheet of foil
- Containers for salsa
- 13 Roma tomatoes
- 4 tomatillos
- 10 serrano peppers
- ½ of a yellow onion
- A handful of cilantro
- 10 cloves of garlic
- 3 pineapple rings
- Juice of one lime
Turn the grill on high. While the grill is coming to temperature prep all your veggies by washing the tomatoes, peppers and cilantro. Slice the onion into large rings. Set aside three rings. Slice the pineapple into rings. Eat one of the juicy rings (because it is yummy). Set three rings aside for the grill.
With the sheet of foil create a bowl by folding the edges up. Undress the cloves of garlic and cut the hard end off before placing the cloves in the foil bowl.
On the grill:
Place the tomatoes, tomatillos, serranos, onion slices, and bowl of garlic on the hot grill. Let it cook on high for 10-15ish minutes or until you hear the tomatoes starting to juice down into the grill. Once the veggies have grill marks flip them over and let the other side cook. With a utensil mix the garlic around in its foil bowl. Now add the three pineapple rings to the grill. Let everything grill for 10-15ish more minutes. As the tomatoes, tomatillos, serranos, onion slices, bowl of garlic, and pineapple rings all start to have distinct grill marks on all sides then they are done.
Remove everything from the grill and let cool for 10ish minutes (or long enough so you can handle the peppers and tomatillos). Undress the tomatillos and cut off the stems. Cut the stems off the serranos.
It’s time to blend!
After the salsa cools it needs to go in the refrigerator. As all theflavors marry together the flavor will continue to increase!
Note: if you want to make a “mild” and “hot” batch of salsa, fill the blender with all the veggies and only half the peppers. Blend. Pour a portion of it into a container. Add the rest of the peppers to the blender and blend. Ta-da you have a “mild” and “hot” salsa with the same amount of work.
Enjoy with friends and family. It pairs great with a cold beer or margarita!
When to flip the veggies:
What the tomatoes should look like when sizzling on the grill:
How to undress a tomatillo: