Tomato Jalapeño Salsa

Now that Spring is here, everything looks really tasty at the farmers market. Spring onions, collard greens, asparagus, radishes, ... I even bought some tomatoes, but they are not really in season yet and still very over priced.

So, I decided to put my expensive tomatoes to good use and made some salsa. Most people just chop some jalapeños, tomatoes, onion and cilantro and leave it at that.

However, the two steps that are crucial for releasing flavor are the roasting and the mashing of the garlic, jalapeño and tomatoes. I used my cast iron skillet for the roasting, but a broiler or even the gas flame works fine. The tomatoes do start to give off some juice once the skin comes off, so it is key to wrap them in foil at that point to save the liquid. Keep roasting until all ingredients are soft and remove them from the heat. Let them cool for a minute and remove the skins. To smash and grind the ingredients, you really need a mortar and pestle with a pinch of salt. I don't want to be preachy but everyone should have one, there is no substitute. That being said, it shouldn't keep you from making salsa, so you can put everything in the food processor as well.  

Once everything is transformed into a liquid paste, add chopped white onion and chopped cilantro. Taste for salt and adjust the seasoning. 

I had some salsa with my lunch; Brown rice with collard greens, asparagus, spring onion and radishes.

Ingredients:

2 jalapenos

3 garlic cloves with the skin

2 medium/large tomatoes

salt

1 small onion chopped

1 small hand full of chopped cilantro