Unexpectedly Delicious Salsas

from Jamey W. Bennett
to Daniel Larkin 

Dude,

So with #weddingweek craziness upon us, I thought it would be nice to have my brother, sister-in-law, and parents over for dinner right when they got to town. I had intended to get a locally-sourced brisket for my smoker, but the lady at the buying club dropped the ball somehow.

Anyway, so I decided to make tri-tip tacos. I smoked carne asada-style tri-tip, premarinated from Trader Joe’s. I wanted to have some vegetables for the tacos, but thought maybe going fajita style with them would be a nice touch. So I sliced up jalapenos, cherry peppers, several colors of bell peppers, yellow and red onion, cloves of garlic, and tomatoes, placing them in a bread pan. I poured a generous amount of Italian dressing over the top, and let it marinate for a couple of hours. Then I put the pan in the smoker for a couple of hours. Honestly, it could have used more time, or I should have just done it in the oven. But they came out great. Oh, and when I was done, I threw the veggies in a colander to get the excess dressing off. In the end, the tacos were a smash hit.

Now, let me digress. I made guacamole and fresh salsa to go with the tacos. My regular “staple” salsa is simple: tomatoes, garlic, cilantro, jalapeno, lime juice, salt and pepper. Never measured, all to taste. But that night, it was perhaps the best it has ever been. My secret? The juiciest, deepest red, large heirloom tomato. Oh my gosh, that salsa was like candy.

Needless to say, while I was running around the kitchen finishing up the tacos, my giant bowl of homemade chips were being used to devour my salsa. By the time I sat down for dinner there wasn’t much salsa left.

Since then, I’ve been craving salsa, and #weddingweek has made it impossible for me to get back out to the store for another gorgeous heirloom tomato.

So this morning, I scooped a bunch of my leftover marinated and cooked veggies into my food processor, grabbed and rinsed a handful of cilantro, added salt and pepper, and blended until nice and chunky. It is really damn good. The Italian dressing adds a nice subtle vinegar tang and the olive oil gives it a good mouth feel. It’s heavier on sweet peppers and lighter on tomatoes, but the sweetness of the roasted vegetables makes it difficult to stop eating.

I think I may have just stumbled onto something awesome.

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