New Jersey residents have the privilege of access to fresh, local, affordable produce in the immediate area, almost all year-round. Cooking locally not only supports local farmers, but also benefits the environment in numerous ways. As we inch closer towards the cooler months, now is the time to take advantage of what Summer/Fall produce is still available. What better way to fight the cold, than to bring the warmth of a Jersey Long Hot salsa?
INGREDIENTS
- 8-10 Large Jersey Long Hots
- 10 Small Cherry Tomatoes
- 1 Yellow Bell Pepper
- 8 Garlic Cloves (Depending on Preference)
- 1 Shallot
- The Juice of 1 Lime
- 4-6 Tbsp. of Vegetable/Neutral Oil
- 3 Tbsp. of Tomato Bouillon Powder
- 1 Tsp. Xanthan Gum (Optional)
- Salt, Pepper, and Smoked Paprika to Taste
Directions
Remove stems from Jersey long hots, halve shallot and lime, dice bell pepper. remove the skin of the garlic and smash the cloves to release the garlic’s natural oils and flavor.
Sauté the produce in oil, on medium high heat to develop color and flavor. Remove the garlic, shallot and lime, as they will burn first, and allow the rest of the vegetables to continue cooking. This should only take about ten minutes, as we are only looking for a bit of color and char, not to fully cook the peppers.
Transfer the cooked ingredients to a blender. Add salt and pepper to taste, as well as smoked paprika. To thin the salsa, combine tomato bouillon with about 1/4 cup of water to make a broth. Before and while blending the salsa, incrementally add the broth. When the salsa is finished add in your xanthan gum, if you have it on hand. Although a less commonly used ingredient in home kitchens, the addition of xanthan gum will stabilize your salsa and keep the waters, oils, and solids from separating. (This step is certainly not necessary, but leads to a more consistent mouthfeel/consistency).
The cooked ingredients transferred to a blender/food processor. (Aidan Martz)
This is all that is required to make a delicious, nutritious salsa that will keep for at least a week in the fridge. Please use caution when handling the peppers, as they can chemically burn and irritate your skin. *All Produce used in this recipe was sourced from farmer’s markets in a 20 mile radius of Glassboro*.
