Harvest time is in full season. Fresh produce is available at every street corner; the possibilities are endless. What better way to hoard all these delicious fruits and veggies than by canning and pickling them all? Muahaha.
And so I present to you, my lovelies, my latest creation…
*Feel free to tone down the spice level, I like it hot.
Roasted Tequila Salsa
- 2 large garden fresh tomatoes
- 1 cup fresh cherry tomatoes
- 1/2 red onion
- 1 red bell pepper
- 6 garlic cloves
- 3 medium finger hot peppers (diced)
- 2 limes (juiced)
- 1 tsp salt
- 1 shot tequila of choice
Crank up your BBQ to medium-high heat. Cut the tops off the large tomatoes, cut the red pepper in half and prepare the onion for the grill. Cook on the grill for about 15 minutes, rotating when necessary (you’ll know when they’re ready when they’ve got some prominent grill marks on ’em.) Meanwhile wash the cherry tomatoes and peel the garlic cloves. Toss both in olive oil and place on a baking sheet, bake in the oven at 350 degrees for 15 minutes.
While the vegetables are grilling, take the time to sterilize your mason jars and lids in a large pot of boiling water for 10 minutes.
Once the veggies are all grilled, cut into large chunks and toss in a bowl. Add the diced hot peppers, lime juice, salt and tequila. Stir it up good.
Fill the jars with salsa, cover and boil in hot water for approximately 20 minutes to seal.
Yields two medium mason jars. Feel free to make this recipe in bulk 😉