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Katie's Cucina

Classic Roasted Tomato Salsa

I love salsa, and I love making fresh salsa. I’ve blogged about salsa before. I like to make my own diced/chopped up salsa. Normally I’m not fond of the pureed kind like I’m blogging about today. I really have to be in the mood. But when I saw this recipe in the June edition of Everyday Food I knew I wanted to try it. It wasn’t until we bought our new appliances last spring that I actually started using a broiler. I know. To most people that’s crazy talk! My oven actually has a setting that allows for a low or a high broil. I rarely ever use the high setting only because one of the first times I used it I about set the oven on fire! 

As you can tell in this picture the salsa still does have a few chunky pieces to it. I didn’t’ want to puree it completely. The original recipe calls for 3 jalapenos. I roasted all three but only added in one jalapeno to start with (seeded), and that was plenty of spicy. Probably the spiciest I could handle. Even my husband was shocked at the spice level. The second time I made this I de-seeded the single jalapeno and it was still on the spicy side. Be warned and use the jalapenos at your own risk! 



Adapted From: Everyday Food, June 2011 
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Servings: 2-3 cups


Ingredients:
2 large Tomatoes
1 medium onion, halved
1 jalapeno
2 garlic cloves, un-peeled
3 tbsp fresh lime juice
salt and pepper
1/4 cup fresh cilantro


Directions: 
1. Heat broiler with rack in top position. In a baking dish add whole tomatoes, halved onion, 1 whole jalapeno, and 3 garlic cloves, un-peeled. Broil until vegetables are blistered and slightly softened about 10-15 minutes depending on oven. After 5 minutes I pulled the dish out of the oven and rotated all the veggies. At this point if the garlic was already browned I removed it from the baking dish. 


2. Once the veggies are done broiling, I added the veggies to a food processor. *Remember to remove the stem of the jalapeno and seeds if you want to reduce the spiciness of the salsa. Peel the skin off the garlic and add this into the food processor along with the lime juice, and salt and pepper to taste. Pulse the food processor until well combined. Add 1/4 cup of fresh cilantro, pulse a little more, refrigerate or serve immediately. 


*Refrigerate, up to 3 days, or freeze, up to 3 months

   

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One Response to “Classic Roasted Tomato Salsa”

  1. Culinary Adventures posted on September 12, 2011 at 2:39 am (#)

    This looks really delicious. I always make my own fresh salsa. I am going to try this on Tuesday :0)

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