I have a great warm tomato salsa recipe you can make in large batches and use as a condiment on just about anything you eat. Heregoes:
- 1 large red onion
- 1 poblano chili
- 1 jalapeno chili
- 1 small chipotle chili
- 2 tsp adobo sauce (comes in the can of chipotles)
- 4 Tbs fresh oregano, finely chopped
- 4 large cloves garlic
- 5 medium vine ripened globe tomatoes
- ~5 Tbs olive oil
- kosher salt and pepper to taste
- 2 Tbs ancho chili powder
- 3 Tbs clover honey
- juice of 1 large lime
Cut the red onions into 1/2"-to-1" thick rings, slice tomatoes in half. Place the cut veggies, garlic cloves and poblano and jalapeno chili peppers in a baking sheet. Sprinkle liberally with salt and pepper and lightly coat with olive oil. Cover garlic in aluminum foil packet.
Place garlic foil and veggies on grill until onions are translucent, tomatoes are soft and have grill marks, chili peppers are blistered and garlic is soft.
Cover peppers in a bowl and allow the steam to separate the blistered skin from the flesh. Remove skin, cut in half and remove seeds.
Add grilled contents along with lime juice, chipotle w/ adobo sauce, chili powder and oregano in a medium sauce pan on medium/high heat. Use hand held (immersion) blender to grind everything down to a thick stew consistency. Bring to a boil and immediately simmer on med/low-to-low heat for about an hour. Adjust flavors with honey, salt and pepper to taste after about 30 min of simmering.
Let cool for about 15 min (slightly above room temp) before serving.
You can add mangos, peaches, etc and make this into a sweet and chunky salsa. Use your imagination and go nuts. Enjoy!