Taco Tuesday

My husband and I met on Dollar Taco Tuesday. Now, thanks to our six year old son and the Lego Movie, we are welcoming the return of Taco Tuesday into our lives. Although, I just got back from the grocery with a bill of $30, so they cost considerably more than a dollar each to make. But you can’t argue with quality tacos I suppose.

Way back, when I was pregnant with my son, one of my daughters (who shall remain nameless) commented that my two greatest talents in life were making babies…and making salsa. As it turns out, this is one of the best compliments I’ve ever received in my life. I love making and eating salsa. All kinds. Don’t invite me to your restaurant that has salsa unless your skills are strong!

Because it is Double T day, I dragged myself out of bed, headed out to pick up tomatoes and jalepenos and started my day like an insane person. Making fire roasted salsa. I found this recipe on Epicurious, it is one of my favorites. I’ve also pasted it below in case you hate clicking past the ads as much as I do!

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Ingredients

1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum
2 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed
Half of a small white onion (2 ounces), sliced 1/4 inch thick
4 garlic cloves, peeled
1/4 cup water
1/3 cup chopped fresh cilantro, loosely packed
1 generous teaspoon salt
1 1/2 teaspoons cider vinegar

preparation

1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even blackened in spots — on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.

2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.

3. For a little less rustic texture or if you’re canning the salsa, pull off the peels from the cooled tomatoes and cut out the “cores” where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes — with all that juice that has accumulated around them — and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.

4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you’re planning to use your salsa right away, simply pour it into a bowl and it’s ready, or refrigerate it covered and use within 5 days.