Fresh Spicy Homemade Salsa With Tomatoes And Charred Peppers - Done In 30 Minutes Or Less
Fresh tomato and charred pepper salsa on grilled skirt steak tacos.
Ingredients:
30 cherry tomatoes
4 serrano peppers
1 red bell pepper
2-3 cloves garlic
1-2 tbsp chopped fresh cilantro
1 shallot
2 limes zested and juiced
1/2 tsp salt
1/2 tsp black pepper
Tools needed:
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Sharp knife (I love my santoku knife)
Mixing bowl
Measuring spoon
Cirus zester
Glass storage container or mason jar with lid.
How to make it:
Remove the garlic from paper layer and cut off root end. Rough chop. Add to the mixing bowl. Rough chop the shallot. Season the shallot and garlic with pinch of salt. This will help pull some good flavor from the shallot and garlic.
Zest and juice the limes into the bowl. This will marinade the shallot and garlic, adding more flavor to the finished salsa. While you chop the peppers and onions, this will develop a nice flavor.
Wash tomatoes and peppers.
Cut the tomatoes in half or quarters. You can rough chop if desired. Add to the mixing bowl. The salt and lime juice will pull some natural water from the tomatoes adding more body and flavor to the salsa. Basically, the salsa is making its own sauce!
Cut off stem from peppers, cut in half and remove the seeds/placenta. Rough chop the peppers. I grilled them first in the video for a charred flavor/apperance. Add to the mixing bowl.
Rough chop the cilantro. Add to the mixing bowl.
Season with black pepper, freshly ground.
Mix thoroughly and taste. Add more salt and pepper if desired.
This salsa is great to use immediately, though the flavors will grow and developed if allowed to marinaded for a few hours at room temperature or overnight in the refrigerator.
I made a grilled skirt steak taco that this salsa was fantastic on. I show how to make it in the video linked above the ingredients list.
Enjoy!
Logan
