Authentic Suburban Gourmet: Cast Iron Skillet Salsa

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Okay friends, sorry I have been a bit elusive lately.  Life has just gotten extremely busy and a bit of stress along the way.  Seems like
there is just not enough time in the day and unfortunately my lovely little
blog has been the victim.  I am hoping
that things will calm down a bit and I can get back to posting at least 2 times
per week.

Click “Read More” below to continue post

The good news is that was inspired for Mother’s Day and made
this Cast Iron Skillet Salsa.  Included
on my list of items to bring for our family Mother’s Day dinner was an
appetizer.  You know how I adore a great
appetizer and will always raise my hand to make one.  There are so many great salsas out in the
market place beyond the jarred salsa that is commonplace.  After tasting so many wonderful artisan
salsas that are available in the marketplace, I can’t go pedestrian and
purchase a jarred salsa off the grocery store shelf.  My apologies if I have offended anyone who
loves these – just had to share my personal passion for a great salsa.

The next best thing is to make a salsa from scratch at
home.  Oh and I can’t tell you how simple
it is.  This Cast Iron Skillet Salsa is
so brilliant, in that you prepare the veggies and char to add flavor then blend
and enjoy.  It is that simple.  It was so tasty, I made another batch to
enjoy for Friday Night Bites!

Cast Iron Skillet Salsa

6 Roma Tomatoes

3 Tomatillos

2 Large Shallots, peeled and cut in half

2 Jalapeno Peppers, stem cut and remove seeds


Olive Oil

Place a cast iron skillet on the stove and turn the heat to
high.  Let the skillet heat until very
hot.  Add 3 Roma tomatoes with the ends
cut off and cut in half, 3 tomatillos, 2 shallots and 2 jalapenos with stem and
seeds removed.  Drizzle a tablespoon of
olive oil over the top of the vegetables. 
Let cook for 5 to 7 minutes or until a charring on the outside begins to
happen.  Remove from the heat and add to
a blender. 

Pulse until smooth. 
Next add the remaining 3 Roma tomatoes with the insides removed and
pulse until smooth.  Add about ½ teaspoon
salt.  Taste and adjust seasoning.   Chill until ready to serve.  Note: 
If too spicy, add a touch of sugar.

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