ROASTED TOMATO SALSA RECIPE

If there is one recipe I can never get enough of, it’s homemade salsa. If you have an affinity for salsa like I do, you always have some on hand.. While buying a ready made option can be more practical if you’re crammed for time making it from scratch is as easy as 1, 2, 3 and packs so much more flavor!!

 So why make your own?

 In addition to the flavor being more memorable it’s actually more cost effective in that you get more for your money, you can modify the flavor to cater to your preferences and you also don’t have to worry about any preservatives in your food. Believe it or not, even fresh made salsa has preservatives to extend the shelf life. Check out the labels…you might be shocked!!!

I hope you enjoy this one! It is my grandmother’s recipe!!!

Ingredients

  • 1 ¾ lbs. tomatoes roma or vine-ripened

  • 1 medium onion sweet or white

  • 1-2 jalapeño peppers or serrano peppers or both

  • 4-6 garlic cloves unpeeled

  • 2 Tbsp. oil avocado or olive

  • ½ cup cilantro leaves packed

  • 1 Tbsp. lime juice freshly squeeze

  • 1 tsp. salt

  • ½ tsp. paprika

  • ¼ tsp. cumin

  • ¼ tsp. black pepper optional

    Instructions

    Preheat oven to 450°F.

    Remove the stems from the tomatoes, rinse and scrub thoroughly under cool water, and then cut them each in half lengthwise.

    Trim the stems from the peppers, cut them in half lengthwise, and scoop out all of the seeds using a small spoon with a relatively sharp edge.

    Trim the ends from the onion, peel the outer layer of skin, and then cut it into quarters.

    Place the tomato halves and jalapeño peppers skin side-up onto a large baking sheet or use your cast iron skillet along with the quartered onion and garlic cloves.

    Drizzle oil over all of the vegetables and rub it into their skin.

    Roast the vegetables in the preheated oven for 25-30 minutes, or until the tomato skins begin to brown. Pull the garlic cloves out after 15-20 minutes to prevent burning.

    Add the roasted tomatoes, onion, jalapeño, garlic cloves that have been peeled, and any oil on the baking sheet to a large food processor along with the remaining ingredients.

    Pulse ingredients 10-20 times and then scrape down the sides of the bowl. Continue pulsing until the salsa reaches your desired consistency. (About 40-50 times.)

    Serve immediately or store in the refrigerator for up to 24 hours for an even better flavor. Salsa will keep well for up to 4-6 days when stored in an airtight container in the refrigerator or up to 2-3 months if frozen.

RecipesSamantha RubleComment