I love this salsa recipe and I do it on July 4th every year (and all summer). While it seems deceptively average, it delivers an electric taste with every bite. This recipe delivers a deliciously vibrant, earthy, and slightly smoky tasting salsa. The deep, caramelized aromas of roasted tomatoes and onions together with the smokiness of the chipotle make for a beautiful and balanced combination. And this color! It is wonderful.
Initially, I sat on this recipe for six months, waiting (and waiting) for tomato season. I waited for the citrus, asparagus and a good piece of stone fruit. Every few weeks I would leaf through my pocket-sized notebook and there it was, a messy scribble in black pen that spanned three-quarters of a single page. The black letters should remind me of the deliciously lively, earthy and slightly smoky tasting salsa that I wrote down while visiting friends in New Zealand. It's a deep red salsa accented with tiny green cilantro flecks. We were in Wellington for a week and Hadley did it for us one evening.
Why this salsa?
There are so many things that I love about this salsa. The deep, caramelized aromas of the roasted tomatoes and onions together with the smokiness of the chipotle make for a richly beautiful and balanced salsa. The other thing I love is the texture. This salsa has a rustic, hearty texture created by pureeing some of the ingredients at the beginning of the process and then hand chopping most of the roasted tomatoes and onions. With the roasted ingredients, it is a bit more complex, but the payoff is big.
Some of you guys pointed out some great variations to me in the comments, and I'll highlight a few. Michelle commented, "This salsa was fabulous. I used a pasilla chili with the chipotles and it was amazing … It was wonderful on corn tortillas with homemade beans and some cheese." Abby says, "I like salsa on my baked potatoes – cut away the fat from the butter!" And Kitt weighs in, "If you have a smoker, try smoking your tomatoes and other vegetables on the grill too. It's an amazing taste."
This is the perfect salsa recipe for nachos, tacos, eggs, veggie burgers, quesadillas and kabobs, and not just for chips. Do you have other ideas? Write in the comments!
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