Roasted Tomato Salsa
This has been a crazy week. Is it really only Wednesday? I need a siesta. Or a fiesta. No, you’re right. Both is probably the answer.
Today, I’m bringing you salsa. I know. It’s October and not at all an appropriate time to post a salsa recipe. Most gardens are spent and the weather is getting cooler every day. I guess I am throwing caution to the wind today! This salsa recipe came from the last remnants of my garden that needed to be used up; green tomatoes, red tomatoes and chili peppers that made it this long in the season deserved to be showcased in a delicious way.
The process was simple. I roughly chopped the tomatoes, peppers, and onions and dry roasted them under the broiled for about 10 minutes until everything had nicely charred edges and deep color. Then, everything went in the food processor with some lime juice and salt. A few pulses and seasoning adjustments and it was ready for all manner of tortilla chips and margaritas.
If you have a party to attend (and forgot that you were supposed to bring something) this is a great solution. Fast, easy, homemade, and a crowd favorite.
- 1 to 1 1/2 pounds fresh tomatoes cut in half or in quarters
- 2-3 garden chili peppers or jalapeños, halved lengthwise and seeded
- 1 medium onion, cut into wedges
- 3 garlic cloves, peeled and crushed
- 1/4 cup lime juice from 3 or 4 limes
- salt to taste
- Line a large, rimmed baking sheet with parchment paper.
- Spread the tomatoes, garden chiles, onion and garlic cloves in an even layer on the baking sheet.
- Place an oven rack in the very top position.
- Turn on the broiler.
- Broil the vegetables until they are nicely charred on the edges and have deepened in color, about 10-12 minutes. Watch carefully to make sure they don't cook too fast or get too burned.
- Remove the baking sheet from the oven and allow them to cool for at least 5 minutes.
- Transfer the roasted vegetables to a food processor.
- Add the lime juice and a little salt (you can always add more later). Pulse a few times until the salsa is smooth but still has a little texture.
- Taste for seasonings.
- Serve room temperature or chilled.