Where has the Summer gone? Seems like time flies when you’re not even looking. As much as I hate to admit, my tomatoes plants are full but most of the tomatoes are still green. However, if you visit your local farmers markets, fresh tomatoes are still around to enjoy for a while. That means you can still whip up a few batches of my Everyday Roasted Tomato Salsa for the upcoming Labor Day weekend. I keep a batch of this salsa in the refrigerator when that snack attack happens. I bet you’ll keep this recipe handy.
Everyday Roasted Tomato Salsa
As mentioned before, fresh tomatoes are at peak and when they are roasted the sweetness is unmistakably different than using non-roasted one. I find the acid in the tomatoes is reduced at least in taste. They almost seem like you sprinkled a bit of sugar them. Roasting is definitely key to this delicious salsa since you also roast the onion, garlic and peppers with tomatoes. Add in lime juice and cilantro and you’re good to go.
Everyday Roasted Tomato Salsa
Speaking of peppers, I used garden salsa peppers I grew this year and I like them very much. Whenever I see something new I must give them a try at least once. They are delicious and while some are hotter than others, don’t touch your face or eyes to be on the safe side. So, my recipe is written for the use of Serrano peppers but should you come across or grow your on garden salsa peppers, give them a try. Adjust the number of peppers to your liking but use at least one for flavor not heat.
Everyday Roasted Tomato Salsa
Finally the texture of this particular salsa is almost like restaurant salsas because its not chunky and not super smooth. It’s in between which makes the perfect salsa for dipping and topping nachos and tacos. If mild enough the kiddos will enjoy this salsa, too. That said, visit your local markets to get the ingredients and whip up a batch of snack attack worthy salsa. Don’t forget the tortilla chips. Enjoy!
Everyday Roasted Tomato Salsa
Everyday Roasted Tomato Salsa
2 1/2 pounds ripe plum tomatoes, cored, cut in half lengthwise
1 large red or white onion, cut into 1/4-inch thick slices
3 large garlic cloves, peeled, kept whole
3 serrano chiles, top removed
Kosher salt, for sprinkling plus more to taste
2 to 3 T. fresh lime juice
1/4 cup fresh cilantro leaves, roughly chopped
Heat oven to 400 degrees. Line a jelly-roll pan with foil and place tomatoes flesh-side down. Add onion slices, garlic, and chiles to pan in a single layer. Sprinkle with kosher salt. Roast tomatoes and vegetables for 20 to 25 minutes until lightly browned. Remove pan from oven and let cool 15 minutes or until cool enough to handle.
Add half of the tomatoes, all garlic, and chiles to blender or food processor and blend until smooth. Remove seeds from peppers if less heat is desired.
Chop onion and add in with remaining tomatoes, cilantro, and lime juice. Process only until coarsely chopped and leaving texture.
Pour salsa into a serving bowl and adjust salt as desired. More lime juice and chopped cilantro can be added to taste. Allow to chill in refrigerator at least one hour before serving. Serve with tortilla chips.
Makes about 5 cups.
Be First to Comment