{"id":1869,"date":"2015-04-08T14:48:53","date_gmt":"2015-04-08T21:48:53","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=1869"},"modified":"2021-03-02T09:50:48","modified_gmt":"2021-03-02T16:50:48","slug":"croutons-fire-roasted-tomato-salsa","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=1869","title":{"rendered":"Crouton&#8217;s Fire-Roasted Tomato Salsa"},"content":{"rendered":"<p>I hate grocery store and chain restaurant salsa, with its&nbsp;chunks of tomato and green pepper&nbsp;swimming in tomato-flavored water. Here in Tucson a local restaurant called El Charro&nbsp;makes its&nbsp;own salsa, thick, smooth, and&nbsp;&#8230;&nbsp;even though the main ingredient is tomato&nbsp;&#8230;&nbsp;not tomatoey. I love it and have been attempting to duplicate it at home. This is the closest I&#8217;ve come to date. I think it&#8217;s very, very close.<\/p>\n<p><a title=\"IMG_1253 by Paul Woodford, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/17078904215\"><img loading=\"lazy\" decoding=\"async\" class=\" aligncenter\" src=\"https:\/\/farm8.staticflickr.com\/7719\/17078904215_e46720903e_z.jpg\" alt=\"IMG_1253\" width=\"640\" height=\"480\"\/><\/a><\/p>\n<div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">Crouton&#039;s Fire-Roasted Tomato Salsa<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-servings p-yield yield\" itemprop=\"recipeYield\"><strong>Servings: <\/strong>n\/a<\/li><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"P0DT0H30M0S\"><strong>Time:<\/strong> <span class=\"time\">30 min<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-difficulty\"><strong>Difficulty: <\/strong>easy<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><br \/>\n<strong>Ingredients<\/strong><\/p>\n<ul>\n<li>2 (14 oz) cans diced fire roasted tomatoes<\/li>\n<li>1 (4oz.) can diced green chiles<\/li>\n<li>1 jalape\u00f1o, diced (include seeds for extra heat, remove seeds for less)<\/li>\n<li>2 1\/2 tbsp&nbsp;lime&nbsp;juice<\/li>\n<li>1 small onion,&nbsp;chopped<\/li>\n<li>1 cup&nbsp;fresh cilantro, chopped<\/li>\n<li>3 cloves garlic, chopped<\/li>\n<li>1 tbsp vinegar<\/li>\n<li>1 tsp chili powder<\/li>\n<li>1 pinch dried red pepper flakes<\/li>\n<li>1 tsp powdered cumin<\/li>\n<li>1\/2&nbsp;tsp dried oregano<\/li>\n<li>1 tsp salt<\/li>\n<li>1 tbsp sugar<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Combine all ingredients in a blender or food processor and pulse until the salsa is smooth and thick, as in the photo. Pour into a container, cover, and refrigerate.<br \/>\n<\/div><\/div>\n<p><strong>Notes<\/strong><\/p>\n<p>I included the liquid from the tomato and chile&nbsp;cans, and the salsa is plenty thick. You can drain the liquid from the cans first if you like it thicker. I seeded the jalape\u00f1o in deference to Ditalini&#8217;s tastes; you can leave the seeds in for a hotter salsa. The pinch of red pepper flakes&nbsp;is optional (I put them in when Ditalini wasn&#8217;t looking). I used regular old McCormack chili powder for this batch, but next time I may&nbsp;try&nbsp;chipotle chili powder instead for a&nbsp;smokier flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I hate grocery store and chain restaurant salsa, with its&nbsp;chunks of tomato and green pepper&nbsp;swimming in tomato-flavored water. Here in Tucson a local restaurant called El Charro&nbsp;makes its&nbsp;own salsa, thick, smooth, and&nbsp;&#8230;&nbsp;even though the main ingredient is tomato&nbsp;&#8230;&nbsp;not tomatoey. I love it and have been attempting to duplicate it at home. This is the closest I&#8217;ve come to date. I think it&#8217;s very, very close. Notes I included the liquid from the tomato and chile&nbsp;cans, and the salsa is plenty thick. You can drain the liquid from the cans first if you like it thicker. I seeded the jalape\u00f1o in deference to Ditalini&#8217;s tastes; you can leave the seeds in for a hotter salsa. The pinch of red pepper flakes&nbsp;is optional (I put them in when Ditalini wasn&#8217;t looking). I used regular old McCormack chili powder for this batch, but next time I may&nbsp;try&nbsp;chipotle chili powder instead for a&nbsp;smokier flavor.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[71,238,73],"tags":[],"class_list":["post-1869","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-mexican-tex-mex","category-sauces"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-u9","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1869"}],"version-history":[{"count":4,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1869\/revisions"}],"predecessor-version":[{"id":2418,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1869\/revisions\/2418"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}