I usually make this salsa only during the height of tomato season, because it is best when it is made with the ripest, freshest tomatoes you can find. But when I recently checked my chest freezer to see what of last summer’s bounty remained, I discovered a definite theme. I found bell peppers, chiles, tomatillos, and a poblano sauce, all waiting for their day in the kitchen. Clearly it’s time for some Tex-Mex. Instead of buying a jar of salsa at the grocery store, I decided to make some, using some of the frozen chiles, and tomatoes from the produce section, to see how different it tastes, and see if adjustments are necessary.
Tomato Jalapeño Salsa
Tomato Jalapeño Salsa
Tomato Jalapeño Salsa
I usually make this salsa only during the height of tomato season, because it is best when it is made with the ripest, freshest tomatoes you can find. But when I recently checked my chest freezer to see what of last summer’s bounty remained, I discovered a definite theme. I found bell peppers, chiles, tomatillos, and a poblano sauce, all waiting for their day in the kitchen. Clearly it’s time for some Tex-Mex. Instead of buying a jar of salsa at the grocery store, I decided to make some, using some of the frozen chiles, and tomatoes from the produce section, to see how different it tastes, and see if adjustments are necessary.