What was funny was that just the night before I was reviewing images from the last time I photographed Full Heart Farm. Some of the photos that get me are the ones of their family, especially with their crates of tomatoes. Allyson and her little ones are enjoying the plethora of shapes and colors from the bounty of the season. In other words, it was precious.
Though, I wish this time around I was scooping tomatoes from a time capturing priceless moments, the reason for scooping a 5 lb. bag of tomatoes this go around is because there is tropical Hurricane Henri is making its way and they needed to gather produce before the weather got the best of them. Furthermore, it is to also take care of the community making sure everyone is fed and prepared.
That said, I made my way over and relished in all the juicy, bursting flavors this smoky, roasted tomato salsa has to over!
By the way, I recently interviewed Allyson Angelini of Full Heart Farm and what a remarkable, inspiring and resilient individual! (Wait until you read what she has to say!) In the meantime, scroll down for a satisfying salsa recipe!
Roasted Tomato, Chipotle, & Peanut Salsa ft. Full Heart Farm
(MAKES ABOUT 2 LITERS)
PREP TIME: 10 MINUTES
COOK TIME: 9-12 MINUTES
INGREDIENTS:
- 3 lb. local cherry tomatoes, halved or quartered
- 1 large white onion, peeled and quartered (about 2 cups)
- 6 garlic cloves, unpeeled
- 1 cup loosely packed cilantro leaves
- 1/2 cup natural peanut butter (minimally processed)
- 1/4 cup pickled jalapeños with juice (more or less to heat and zest preference)
- 3 tbsp organic dark brown sugar (date and coconut sugar are awesome too)
- 2-3 Tbs freshly squeezed lime juice (about 2-3 medium limes)
- 1 1/2 tbs chipotle chili powder
- 1 Tbs smoked paprika
- 2 tsp ground cumin
- 2 tsp sea salt (depending on preference)
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 1/4 tsp allspice
DIRECTIONS FOR ROASTED TOMATO, CHIPOTLE & PEANUT SALSA:
- First, preheat the oven to broil or its highest setting then arrange the tomatoes, garlic cloves, and onions in an even layer in a large baking sheet or pan and broil for 9-12 minutes (keeping an eye on them to avoid catching fire) or until the tomato skins blister and blacken.
- Afterwards, remove the pan from the oven, peel and discard the skin from the garlic cloves, and transfer the roasted tomato contents into a food processor or blender and add in the remaining ingredients.
- Next, process until it resembles a fine salsa and is smooth and consistent.
- Furthermore, season to taste, and add extra salt or lime juice to preference.
- When ready, serve immediately, or refrigerate in a sealed container to marinate for up to 3 days or freeze to portion and make it last longer. (Personally, it is best after cooling for at least one day because the flavors meld together, sweetens, and smooths out, and is overall less spicy at the forefront.)
- Finally, pair with your favorite tortilla chips and enjoy!
NOTES:
- To mellow out the spice of this recipe, use less chipotle powder and jalapeños. Season to taste by adding extra lime juice for some bright tanginess.
- My favorite chips to pair alongside are Mi Niña White Corn Tortilla Chips. They have there flavors: sea salt, jalapeño agave and pico de Gallo. Whenever I pass by them in the grocery it takes willpower to not scoop up a bag, let alone having enough self discipline to devour the whole bag haha!
- For a recipe using the salsa, try making chilaquiles roja by heating 2 tsp oil in a large skillet over medium-high heat. Add 2 cups salsa into the pan to simmer and warm up (about 5-10 minutes depending how thick the salsa is) adding vegetable broth to thin out the consistency as needed. Next, add 4 large handfuls of tortilla chips then toss to coat and heat for another 3-5 minutes. Season to taste, serve warm and top with fried eggs, queso fresco, avocado / guacamole and freshly chopped chives and cilantro. (Enjoy!)
- For more delicious recipes to create or pair alongside, visit the Kitchen Journal.
