Racking your brain on what to do with your summertime produce that’s on the verge of being thrown into the backyard for the wildlife to feed on?
Don’t worry, Diamonds! You have absolutely came to the right place. I have yet solved another one of your soon to be culinary disasters!
I have solved the summer produce gone bad case! For those of us who have been visiting the farm at least one per week all summer long, we are all in the same boat right now, especially the ones who are longing for warm soups inside and cool breezy air outside. We are in that in-between phase. The transitional period if you will. Where summer and fall become one. They unite! Then sooner or later, divide and conquer! The summer season is able to take it’s long awaited nap to reboot itself for next year, and the autumn season gets to awaken its senses and start allowing her leaves to change color, right before our very eyes. Until then, we enjoy our summer produce for as long as we can while we decorate our homes, revamp our entire wardrobes to match each and every autumnal color that has ever been created, and enjoying those first couple pumpkin lattes with smiles on our faces. For the fall girlies, such as myself, we have been doing everything we can to prepare. Above all, we are trying to concoct the perfect seasonal iced coffees, and I have come up with a combination that I kind of can’t get enough of, SO I will definitely be sharing that here on the blog during this month of September!
Peppers of all ages, colors, and spice levels were Augusts star staple! At least in my house hold and while peppers aren’t the star in traditional salsa, they’re the star in mine! Usually tomatoes are the first note that hit your tongue with a garlic-y, acidic tang, but in this perfect pungent peppery salsa, the sweetness and juice from the mix of peppers fill your mouth with a flavor only this recipe can conduct! –
We are going to sear the salsa, before we crush the salsa:
- In a screaming hot skillet place a huge, whole Spanish onion (quartered) with 4 halved Roma tomatoes, along with, of course, you guessed it- all of those left over peppers that you have in your produce drawer that are (in this case) fortunately on their way out!
- While they are getting scorched, start to add just a tad of olive oil to the pan to prevent a smoke show from happening!
- Season until your heart is content! Salsa, spreads, and dips must be packed with enhancements. I used tons of sea salt, garlic powder, and onion powder to bring out the aroma of the produce.
After the important components of the salsa are seared, we will head to the blender!
Before blending we must add a few bottled ingredients to make this salsa come together, stunningly!
- Once you allow your vegetables to cool slightly, you can begin adding them to a blende or food processor- whichever you have on hand!
- Since I wanted this salsa to be authentically me with an Italian and Mexican flare, of course, I added a ton of chopped parsley and cilantro. You can use dry if that is what you have handy, considering it works equally well. As well as one tablespoon of your favorite hot sauce, and one tablespoon of jalapeño hot sauce. I cannot grasp why green hot sauce is not near as popular as red because it very well should be! I believe there are times where it could be even better depending on what you’re drizzling it over or pairing it with. There is no match like honey jalapeño, or jalapeño ranch with extra crispy battered French fries to dip inside over and over again. Alright Diamonds, I am getting ahead of myself some, but I know you can see where the excitement is coming from!
- After you pour in both hot sauces, you can come in with that sweet & sticky balsamic vinegar imported right from the boot of Italy. Fun Fact: My dad’s family on his mother’s side (my nanny’s side) was born and raised over in Sicily! Shout out to them for teaching me my love of food and cooking.
- A few dashes of Worcestershire sauce because that’s my signature move and if you’ve been following me for a while now, you know I put it in everything I make. A dressing, a sauce, a dish, a snack. It’s just the best and gives a good, unique punch of flavor that nothing else can. Worcestershire sauce is to the culinary world as Michael Jackson is to the entertainment world.
- Lastly, I added a nice pour of smooth herby olive oil and chili powder to help bring depth into this sensational salsa.
After blending this to the consistency of your liking, all that’s left to do is to pour the salsa into a stunning serving bowl and pick the perfect vessel to dig right in.
This salsa is like nothing you’ve ever experienced before even though all of the components that make up this flavor profile will be very familiar, I can almost guarantee you’ve never had a batch of salsa quite like this.
Things like salsa, sauces, spreads, and anything preserved in a jar is a great gift idea, especially in a month like the one we are in the middle of right now! We are currently trying to preserve the best parts of summer, while entering the coziest time of year, which is why I felt like this specific recipe was the most impeccable way to kick of fall here on Deep Fried Diamonds! This is the greatest example of why we call autumn the season of harvesting. We are harvesting everything we can to set ourselves up for a very fulfilled winter inside.
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