This is a wonderful salsa recipe that has been in our family for a hundred years……………..
………..well, maybe not a hundred, although it seems like we’ve been making it forever…….. at least thirty years! We’ve tweaked it a bit here and there over the years and everyone always seems to love it. You can make it mild or spicy just by adjusting the jalapenos and/or the spices. We like it just a little spicy, but with tons of flavor. This stuff is quite addictive – I have found myself eating a bowl of it for lunch as a gazpacho-type soup. It makes a ton of salsa, but don’t worry, you won’t have any problem finding willing partakers!
I was making some Sweet and Spicy Pineapple Pulled Pork (recipe next week) for burritos today and decided to add some of the extra fresh pineapple to the tried and true salsa recipe – yum!! It gave the salsa a fun new twist, a bit of sweet along with the spicy peppers and other delicious ingredients. Give this salsa a try, I think you’ll love it as much as we do!!
Fire-Roasted Salsa with Fresh Corn and Pineapple
3 cans fire-roasted canned tomatoes*, well drained
4 ounce can green chiles, drain as much as possible
1 medium bunch green onions, trimmed
¼ medium red onion
1 medium jalapeno, seeded
1 teaspoon cumin
1-2 teaspoons chile powder, start out with 1 and add more, to taste
½ of a large bunch cilantro, washed and trimmed
1 teaspoon dried oregano
2 cloves garlic, minced
lime zest from 1 lime, finely zested
1 medium lime, juice of
2 ears fresh corn fresh corn, cut off cob
1 cup fresh pineapple, diced small and drained
1 teaspoon sea salt, more to taste
Put all ingredients except pineapple and corn in bowl of food processor and pulse on and off until salsa is chunky. Add diced pineapple and corn, salt to taste.
*You can find Fire-Roasted Tomatoes along with the other canned tomatoes in many grocery stores. In my area I can always find them at Kroger and Harris Teeter.