Despite living in Arizona for nearly eight years now, I had somehow never made my own salsa until a couple weeks ago. That batch was solid. It tasted like perfectly functional salsa. I made two pints and it was gone quickly. (We eat a LOT of salsa.) So I decided to take a swing at a more interesting salsa, and in a bigger batch.
Enter a Costco tub of sweet golden tomatoes:
I’ve gone to Costco with Colin’s family twice now, and I tend to bite off a little more than I can chew. The first time, I bought two half-gallon cartons of heavy whipping cream. I use a lot of heavy whipping cream, but it didn’t all fit in my fridge, so I froze one. As it turns out, frozen heavy whipping cream does not always defrost back into liquid heavy whipping cream. It was chunky and weird, and I wound up using it to make way more butter than I need. But anyway.
I bought this two-pound crate of golden tomatoes and a carton of ten romas, so I figured I better make some salsa. The golden tomatoes give it a bit of sweetness. I was out of serrano peppers, but I realized that I still had dried chile peppers left from that time I made mole. They worked great and gave the salsa a considerable amount of kick.
- 1.5 lbs golden tomatoes
- 10 roma tomatoes
- 1 red or white onion
- 2 red/yellow/orange bell peppers
- 6 cloves of garlic
- several sprigs parsley (or cilantro, if you’re into culinary abominations)
- 4-6 dried chiles, depending on desired spiciness
- 1/4 cup white vinegar
- 3 tbsp lime juice
- salt and pepper, to taste
- Put garlic, parsley, and chiles in a food processor. Puree until smooth.
- Add 7 of the roma tomatoes, three-quarters of the onion, the bell peppers, and all but a handful of the golden tomatoes. Pulse to reach desired consistency. I had to do this in a couple batches because it didn’t all fit at once. (If you don’t like any chunks in your salsa, use all the tomatoes and the onion at this time.)
- Transfer the mixture to a fine strainer over a bowl. If you processed the salsa to be very smooth, you may want to line it with some paper towels/coffee filters. This step gets rid of extra liquid so that your salsa isn’t too watery. Let it drain for a short amount of time.
- Put the salsa in a pot over medium-low heat. Bring to a simmer.
- Meanwhile, dice the remaining tomatoes and onion. Add to the pot.
- Stir in the vinegar, lime juice, and salt.
- Allow the salsa to simmer for at least an hour, stirring occasionally. The color should darken and the flavor will sweeten.
- Pour into jars and place in the fridge overnight to allow the flavors to meld.
- Put it on eggs! Impress friends and family! Eat it like a gazpacho!