It’s hard to believe Fall is already here. The summer flew by and it was never more evident when the first real cold front came through this past weekend. It was at that point that I realized we better enjoy the last of what our garden was producing which wasn’t much. I’m not sure if Meagan ever mentioned it, but everything was attacked by bugs except for our jalapeno plant.
It took a couple tries, but I was finally able to get it right. This salsa was made even better by the fact that I got to use Meagan’s new Cuisinart food processor she got for her birthday. I didn’t think it would make that big of a difference compared to her old one, but it was obvious right away. Ear plugs were a must when using the old one and you never knew if it was going to shoot through the roof.
Here’s to one last summer recipe before it’s becomes soup and stew kind of weather.
2 - 14 1/2oz Cans Sliced Stew Tomatoes, Drained
4 Jalapenos, deseeded
2 Green Chiles
1 Cup Diced Red Onion
1/2 Cup Cilantro
2 Garlic Cloves
1/2 Squeezed Lime
2 tsp Salt
Start by heating the grill over medium-high heat.
Once warm, roast green chiles and jalapenos until blackened. Remove from grill then slice and deseed both the chiles and jalapenos.
Place the chiles, peppers, onions, garlic and cilantro into processor and pulse 8-10 times depending on desired texture.
Empty into separate bowl.
Now combine the tomatoes, salt and lime juice and pulse around 5 times. Now combine the onions and peppers with the tomatoes and pulse another 3-5 times to thoroughly mix.
Refrigerate for 1 hour prior to serving.