Calico Salsa

Ingredients:

3½ pounds multi-colored heirloom 1 serrano chile pepper to taste

tomatoes juice of one lime
1 medium poblano chile zest from one lime
1 large jalapeno chile large handful of fresh cilantro, minced
1 small bell pepper (purple if you can salt and pepper to taste
get it, yellow, red or orange if not) 1/8-1/4 teaspoon Penzey’s Adobo
1 medium red onion Seasoning (or use ground cumin and
2 cloves really fresh garlic coriander to taste)

Method:

Wash tomatoes, peppers and chilis. For green and yellow striped tomatoes, and pale
yellow tomatoes, roughly chop and place in a bowl, scraping into the bowl as much
juice as is possible.

Roast other tomatoes, poblano and jalapeno (and bell pepper if it is red, yellow or
orange). Set the broiler in your oven on high, put a rack up close to the heat, and set
up a roasting pan with a V-shaped or flat rack, and place vegetables on this rack.
Roast, turning once or twice, until the skins are charred and blackened, then remove
from the broiler, and allow to cool. Reserve syrupy juice in the bottom of your
roasting pan. These caramelized juices are filled with flavor.
While veggies roast, dice red onion and bell pepper (if you didn’t roast it) into a fine
dice (brunoise, for you culinary nerds out there), and mince serrano, garlic and lime
zest. Add to chopped tomatoes.

Skin tomatoes,chillss and bell pepper. Mince poblano and jalapeno and roughly
chop/mash roasted tomatoes. Dice the bell pepper finely. Add syrupy goodness from
bottom of roasting pan to the bowl, along with poblanos, tomatoes and garlic.

Add cilantro, adobo seasoning or cumin, and salt and pepper. Add lime juice to
taste, balancing the sweetness of the roasted vegetables with the acid of the lime.

Note:

This salsa is best served chilled–I like to allow it to chill at least five or six hours
before serving in order to let the flavors settle in together and get friendly:
overnight is even better, but I seldom can wait that long.