This is how I did it last night, but it usually varies a bit depending on what's available at Wegmans.
- 2-3 lbs. "Tomatoes on the Vine"
- 1-2 Vidalia onions, depending on size
- 2 -3 Jalapeno peppers
- 1 big Poblano pepper
- 1 tbsp. Fresh of chopped Garlic
- 1 bunch of fresh Cilantro
- 2 nectarines or peaches
- Heat cast iron skillet on high, get it really hot. Add a little dab of oil.
- Cut poblano pepper and onion into quarters and place in skillet to sear outside. You don't want to completely cook the onions and peppers, just sear them on the outside to bring out a nice roasted smoky flavor and soften them up just a tad.
- Place everything into a food processor and chop the crap out of it. May need to do multiple batches in the chopper depending on its size. Chop to a consistency you like, some like it chunky, some smooth, and everything in between.
- Pour into a sealable bowl and store in refrigerator. Let the flavors meld together for awhile before enjoying for best results.
- If you choose to share, DON'T DOUBLE DIP! That's nasty.
- The peaches sound odd or even downright gross if you've never tried it, but they add a certain sweetness without being overbearing. BTW, peaches and nectarines are pretty much the same thing, except peaches have fuzz and nectarines don't. I prefer the non-fuzzy nectarine.
- Roasting the vegetables on the grill would probably be even tastier than the cast iron skillet method.
- Add corn and black beans, and maybe even a bit of cumin for a bit of southwestern flair
- To turn up the heat, add more Jalapenos, Habaneros, or some of your favorite hot sauce. I have young children now, so I try to not get carried away with heat.
- Of course, green peppers are popular in salsa. I find them a bit overbearing though when raw.