Just in time for summer! The tomatoes are starting to ripen in the garden & what better way to use them than Roasted Tomato Salsa! MMMM. (Well, maybe a Caprese salad.)
One of the things I love about this salsa is that I’ve made it so many different ways, and it’s always tasty. Just about the only requirement is that you have good tomatoes, if you don’t grow your own, buy some nice ripe ones from a farmer’s market. Or, try the heirloom varieties if your grocery store carries those. I’ve used regular store-bought tomatoes in a pinch, but they just don’t come close to being as good.
The chile peppers that you use in this recipe are very flexible. Jalapenos are nice medium heat chilies – I suggest starting with jalapenos, as they’ll give a good flavor without being overpowering. For Mother’s Day this year, I used Poblanos – a mild chile. I usually make a spicy version, using two Serrano Chilies; I’ve also used Anaheim Chilies for a little less heat. I love to use a red chile pepper- it gives a great color and the flavor of a red chile is a little sweet.
I like white onion in salsa, however I’ve used red and yellow onions before with good results. The white onion will give a clean, mild, and tangy flavor that compliments Mexican food.
cilantro, salt, and garlic
Cilantro can be added according to your taste – if you like lots, add more; this is just a good starting point. I taste the salsa at the end to check for salt, and I always add more. Check it with the chips that you’re going to eat it with to see if the amount of salt is good, or if you need more. As for the garlic, it adds flavor so don’t leave it out, but you can play with the amounts as well – start with 3 and see if it works for you.
Without further introduction, here’s my salsa recipe. Please enjoy!
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- 1 pound fresh ripe tomatoes
- 2 large fresh jalapeno peppers
- 3 cloves garlic peeled
- ½ teaspoon plus more to season salt
- ½ small white onion cut into quarters
- ¼ cup loosely packed fresh cilantro
- Heat the broiler (450° if you can set the temp on your broiler), and arrange the tomatoes on a rimmed baking sheet. Broil tomatoes 4 inches from the heat until they blister, darken, and soften on one side, about 10-15 minutes; turn them over and broil the other side until blistered and darkened, about another 10 minutes.
- Meanwhile, heat a dry cast-iron skillet or griddle over high heat, and add the peppers and garlic. Shake the skillet occasionally until the skins are soft and charred, about 10 minutes for the peppers, and 15 minutes for the garlic.
- Let tomatoes, garlic and peppers cool. The tomato skins will be easy to remove at this point, peel tomatoes, reserving the juices. Pull the stems off the jalapenos (and, if you want less heat remove all the seeds and membranes from inside the peppers).
- Place the peppers and garlic in a food processor or blender with ½ teaspoon of salt, and process until finely chopped.
- Add the onion and pulse a few times until you have a coarse chop. Add the tomatoes along with the reserved juices and pulse again until you have a coarse textured puree. Stir in the cilantro and pulse one or two more times.
- Add 2 to 4 tablespoons water, if desired, to reach a smoother salsa. Taste and season with salt. Lime or a dash of cider vinegar could be added as well at this point, if desired.
- Serve with chips as an appetizer, or with tacos fixings for a summery dinner.