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Summer Garden Salsa

Ken Foland, Executive Chef, Events by FSC
Fresh Tomato Salsa
Print Recipe
Prep Time 15 minutes
Total Time 1 hour
Course Appetizer
Servings 8

Ingredients
  

  • 6 each large beefsteak ripe tomatoes
  • 1 each medium red onion, peeled and quartered
  • 4 each jalapenos
  • 4 each red bell peppers, core and seeds removed
  • 2 oz guajillo chili peppers, stem and seeds removed
  • 4 tbsp kosher salt
  • 1 head garlic, peeled
  • 1 bunch cilantro

Instructions
 

  • Pre-heat broiler or grill
  • If using oven broiler, place the first four ingredients on a sheet pan and place in the oven until charred, turn as necessary.
  • If using the grill, place vegetables on the rack and turn as necessary until charred on all sides.
  • Toast guajillo chilis in a stock pot until fragrant, add garlic and charred vegetables.
  • Cover vegetables halfway with water and bring to a simmer. Cook until vegetables are tender, and water has reduced by half.
  • Add cilantro to the vegetables and puree until correct consistency is achieved. Adjust seasoning with kosher salt.

Notes

Chill salsa and keep refrigerated.