Smoked Salsa Dip

Okay last weekend our company, eSutras Organics was invited to exhibit at the best section of the very best street festival in Chicago. Chili Cook Out at Retro on Roscoe. We had to enter the salsa competition.

Problem was I had never made a decent salsa yet...
Anyway, we managed to get a salsa, a dip and a barbecue all in one hot pot - SMOKEY SALSA DIP that was out of this world... and GONE in 1 hour flat.

Best thing - i tried it today and it is yummy. It will be a sin not to share my recipe. So all the people who wanted the recipe, and all of ya who are passionate about cooking here it is:

Ingredients: Check out the organic spices at eSutras Organics.

4 Roma tomatoes 2 large regular tomato – cut the roma’s in halves.
1 Medium white onion chopped in 4
1 medium red onion chopped in 4
3 Jalapeno or serrano chiles (add more or reduce quantity to taste) cut in half
1 large bell pepper green chopped length wise
1 large long pepper chopped length wise
3 - 4 Garlic cloves
1/6 tsp of chilli powder
1/6 tsp of cumin powder.
1/4 Cup loosely packed mint leaves
¼ cup of olive oil
2 limes (juice from them should be ¼ cup at least. Use more limes if you need.)
Salt and coarse grind black pepper to taste.

How to make:

Slow char the tomatoes over a gas grill or under the flame of a hot broiler for a few minutes, turning them until the peel blisters. Ensure you roast the sliced tomatoes with the open surface facing up wards so you can sprinkle them with salt while roasting (brings out the flavor) and a delicate smoky flavor.

Full tomatoes need to be roasted slowly turning them on the grill till you get an even char around them.

Slip off the peel, and the flesh will still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds.
Slow roast till you lightly char the onion, garlic and chiles, bell pepper (except lime and mint) till you get a light char on the surface – on a low open flame or easier in a hot wok or skillet.

Put all the tomatoes in a food processor including the cumin and chilli powder. Add two tablespoons of olive oil which gives the salsa a richer flavor. Add salt to taste. Blend or coarsely grind for a couple of minutes. Do not over blend – tomato mixture should be coarse at this stage. You want to see bits of all the vegetables through out the salsa.

In the food processor, turn the motor on chop. Drop in the charred bell pepper, garlic, mint, onions and jalapeños into the bowl. Turn food processor to chop first and then blend for a few brief pulses to reach the desired texture, somewhere between a chow-chow relish and a textured puree.

Turn off the motor and scrape down the sides of the bowl using a rubber spatula.
Add all of it to the tomato blend, put all ingredients in large pot - bring to rolling boil (add juice from chopped tomato if you have it) - turn down heat - Cook 20 minutes. Add salt and pepper to taste.

Turn off the heat. Add olive oil and lime juice, carefully blending with a ladle. Put in sterile jars and seal. This makes 8 cups of salsa.

Or if you like it hot, pour into a serving bowl and serve with chips, veggies and bread.
Yum.