I’ve become a regular at the Goldstream Farmer’s Market in Langford this summer. They don’t have very many food stalls but I’ve been enjoying the ones they have, particularly the people that sell mostly tomatoes. A couple of weeks ago I got a 20lb box of Roma tomatoes for $20 and made a batch of smoky tomato jam and a batch of this Chile Salsa.
Last year I made a big batch of salsa for the winter and we ran out in early spring. I had a recipe from a friend and while we liked it, I had used the immersion blender on it while cooking it and it was a little too runny for our taste. This year I had two goals: 1) Not use the immersion blender, and 2) Find a salsa recipe that we would like even better.
This one from the National Center for Home Food Preservation out of the U.S. seemed intriguing, and the “other” food seller at the Goldstream Market had a lovely variety of peppers in a square basket that I cleaned out when I got to her booth. (I mean the recipe calls for 2 lbs!) I also used some Anaheim peppers that I had leftover in the freezer after buying too many when I made the Tomatillo Green Salsa.
The most awkward thing about making this salsa was attempting to peel the peppers after roasting them. I found that the recipe didn’t really give great instructions for how to do this and it didn’t work the first time so I had to do a quick Google search and do it another way.*
A trick for peeling the Romas after blanching them (which also isn’t mentioned in the recipe) is to cut a little X in the bottom of the tomato while it’s still raw. That way, after you blanch them, the skins will slip off even easier.
This recipe looks beautiful with its variety of colour, and it is hot, just like the title says. I tried some the day of and a few days later, and its hotness seemed to have increased. I think I can handle it…at least I hope so!
I still haven’t made enough salsa to keep us over the winter (I guess we eat a lot of salsa!) so I’m continuing to make other batches with other recipes. I’ll post about those soon! The Goldstream Farmer’s Market is on every Saturday 10-2pm until October 21 (I believe) – see you there.
*I revised the recipe to say, “Wash and dry chilies. Slit each pepper on its side to allow steam to escape. Remove tops, seeds and membranes. Place chilies under broiler for 6-8 minutes each side or until skins blister. Take chilies out of oven and cover with foil. Let sit for about an hour. The skins should peel off easily after that. Chop.”