You’re freaking out about this salsa.
Don’t freak out about this salsa.
I’m freaking out about this salsa.
Let’s talk about this salsa.
You may imagine that I’m slightly selective when it comes to salsas.
Do you hear that? That’s A. snickering in the background because he knows that, in reality, I am pickier than a toothpick at a toothpick convention when it comes to salsa.
I like a sweet tomato base.
I like a fair amount of heat.
I like some herby flavor.
And I like a reasonable amount of chunky heft.
Once each of these factors is satisfied, however, I don’t mind playing with the specifics; this particular salsa is the result of my most recent playing. Which brings us back to the freaking out part.
I know it sounds weird. I get it. Black olives? Honey? Fish sauce? Together? With roasted jalapeños?? And plump, juicy, late summer heirloom tomatoes?!?!
Yes. Yes. Yes. Yes. Yes. And yes again.
Give it a try. Whip this salsa up like a boss. Serve it to a skeptic. And watch them become a fan.
Freak out over. Enjoy.
Late Summer Baja Salsa
3 lbs. ripe heirloom tomatoes, cored, rough chopped (any type of tomatoes that are currently in season where you live may be substituted)
5 cloves garlic
dash of olive oil and a pinch of salt for roasting
1/2 c. black olives, pitted
1/2 c. chives, rough chopped
2 jalapeños, roasted, peeled, stemmed and seeded
1 tbsp. honey
1 tbsp. lemon juice, freshly squeezed
2 tsp. fish sauce
1/2 tsp. white pepper, ground
Place the tomato pieces in the bowl of a food processor fitted with a steel blade and pulse-process to a smooth/chunky consistency. I recommend pulse-processing here simply so that you can control the consistency of the pulverized tomatoes. Remove processed tomatoes and carefully pour into a large colander lined with paper towels. Set aside to drain slightly for at least 30 minutes, but no more than an hour.
Meanwhile, preheat the oven to 350°. Toss the garlic with the oil and salt, wrap tightly in foil, and roast until shriveled, golden, and extremely fragrant, approximately 30-45 minutes. Place roasted garlic along with remaining ingredients into the bowl of your food processor and process to a thick paste. Pour the drained tomatoes into a large bowl, stir in the garlic and olive mixture and serve. I recommend storing this finished salsa in glass canning jars in the refrigerator.
YIELD: approximately 4 1/2 cups