Salsa festivals are a big hit out here in Real Texas
We enjoyed the salsa festival in our hometown last weekend and it’s always a pleasure to taste different salsa recipes from different cooks. Our friend Joy Butler and her mom Judy White were contestants at the Mertzon Salsa Festival which benefits local children and the Child Welfare Board.
Their salsa recipe was a real winner with us and with lots of others who stopped by their booth. Joy also had her young son with her and yes, he really is named Rhett Butler. Joy and her husband Clay are former residents of Sherwood and they now live in San Angelo. Here is her delicious salsa recipe.
Joy’s Salsa Recipe
8 to 10 Roma Tomatoes, halved lengthwise
1 Poblano Pepper, halved lengthwise (Remove the seeds if concerned about the heat)
1 Jalapeno Pepper, halved lengthwise (remove seeds if concerned about the heat)
2 cloves Garlic, peeled
1/2 cup assorted color Sweet Peppers, chopped
2 tablespoons Extra-Virgin Olive Oil
1/2 teaspoon fine-grain Sea Salt
1/4 teaspoon Black Pepper
1 can Hunt’s Fire Roasted Tomatoes with Garlic
2 tablespoons Cilantro, roughly chopped
1/2 cup purple Onion, roughly chopped
1/2 cup yellow Onion, roughly chopped
2 to 3 tablespoons fresh Lime Juice
1/2 teaspoon Cajun Seasoning
Sea Salt to taste
Preheat the oven to 425F degrees. Lin a rimmed baking sheet with foil and set aside.
In a large bowl,toss the tomatoes, peppers and garlic in the oil, salt and pepper. Transfer the oiled vegetables to the prepared baking sheet and spread them into a single layer.
Roast the vegetables for 20 minutes. Remove vegetables from the oven as they start to brown and become softened. Once all vegetables have roasted, allow them to cool slightly.
Transfer the slightly cooled veggies to a food processor or blender. Add cilantro, onions, and lime juice. Pulse about a dozen times to achieve the texture of a chunky puree. If the salsa is too thick add more lime juice.
Salt to taste.
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