More Tingly Than Hot Roasted Tomato Salsa

This last weekend was one of both triumph and defeat. Utter, disgusting, smoky defeat. It was salsa weekend at the Solomon household and we decided to try something different. My mom had purchased about 8 tomatillos to make salsa verde. We thought it would be interesting to try putting them, along with some peppers, in my dad’s smoker. 45 minutes later we had what I can only describe as crappy salsa containing so much smoky flavor that it would overpower even the most roided up of bodybuilders.

It was a real “cough/gasp” experience for me.

I can still taste it… bleh.

Next, we tried a recipe that was indeed successful! We roasted the tomatoes, onions and peppers on a gas grill.

We also placed the cilantro on a mesquite plank and wilted it on the grill. The flavors were perfection! We made sweet potato chips for dipping too. Sooooooo good. The sweetness of the chip melds well with the spiciness of the salsa. Check it out below:

Salsa Ingredients:

  • 7 medium tomatoes
  • 6 green onions, trimmed
  • ½ bunch cilantro
  • 3-4  jalapeno peppers, stemmed (use more or less depending on how hot you prefer your salsa)
  • 2 large garlic cloves, peeled and very finely chopped
  • Juice of one lime
  • 1 tsp. salt
  • ½ tsp. ground white pepper
  • ½ tsp. ground oregano

First off, roast the tomatoes, onions, and peppers. We placed them on a hot gas grill. You can also roast them in an oven or skewer them and roast over the open flame of a gas range.

We placed the cilantro on a piece of mesquite (soaked in water so it wouldn’t catch fire). Wilt the cilantro on the grill. It won’t take long, a few minutes maybe. Remove the herbs but leave the mesquite to help flavor the tomatoes and veggies.

This is what you should end up with. See those SWEET char marks! SEE THEM! Awwwwww yeaaaaaaa…

Anyways, next you’ll place all the veggies, cilantro, and tomatoes in a blender.

Add the juice of one lime.

A couple cloves of garlic (my mom keeps this HUGE jar of chopped garlic in her fridge. It comes in handy).

Add a little bit of white pepper…

… And Oregano…

And blend blend blend! take the lid off and smell it… go ahead…. I’ll wait…

Sweet Potato Chips Ingredients:

  • 2-3 Sweet potatoes sliced ultra thin (the ones in the photo below were too thick. We did another batch using a mandolin slicer and they turned out perfectly).
  • Oil for frying (we used vegetable)
  • kosher salt
  • chili powder

Slice up your sweet potatoes. They should be no thicker than 1/8th of an inch.

Heat your oil to 350 degrees and fry baby fry.

(alternatively you could very lightly coat the chips in oil and bake in a 400 degree oven for 15 minutes or so).

Cooking times will vary depending on how thin the chips are but shouldn’t take longer than 8 minutes or so. Just keep an eye on them and try not to overcrowd the fryer. Once done cooking, remove the chips and place them in a drain basket or on a pile of paper towels. Sprinkle them with a little bit of kosher salt and chili powder and try to let them cool before you devour them…

So pretty…

(This stuff more than made up for my crap-tastic salsa verde.)

Roasted Tomato Salsa

Makes approximately 4 cups salsa

  • 7 medium tomatoes
  • 6 green onions, trimmed
  • ½ bunch cilantro
  • 3-4  jalapeno peppers, stemmed (use more or less depending on how hot you prefer your salsa)
  • 2 large garlic cloves, peeled and very finely chopped
  • Juice of one lime
  • 1 tsp. salt
  • ½ tsp. ground white pepper
  • ½ tsp. ground oregano
  1. First off, roast the tomatoes, onions, and peppers. We placed them on a hot gas grill. You can also roast them in an oven or skewer them and roast over the open flame of a gas range.
  2. We placed the cilantro on a piece of mesquite (soaked in water so it wouldn’t catch fire). Wilt the cilantro on the grill. It won’t take long, a few minutes maybe. Remove the herbs but leave the mesquite to help flavor the tomatoes and veggies.
  3.  Next you’ll place all the veggies, cilantro, and tomatoes in a blender.
  4. Add the juice of one lime along with the garlic, salt, white pepper and oregano.
  5. Blend and enjoy!

Sweet Potato Chips Ingredients:

  • 2-3 Sweet potatoes sliced ultra thin (the ones in the photo below were too thick. We did another batch using a mandolin slicer and they turned out perfectly).
  • Oil for frying (we used vegetable)
  • kosher salt
  • chili powder
  1. Cut sweet potatoes with mandolin or similar slicer (thin, about width of a nickel).
  2. Fry in a pan with vegetable oil (or whatever oil you like) about 2 inches deep at 350 degrees for 7 to 8 minutes turning frequently. Fry in batches (try not to crowd pan).
  3. Air dry in a strainer or another type of basket for several minutes – sprinkle with salt and chile powder.
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