Thursday, August 4, 2011

Fresh Roasted Salsa

You know when you figure something out that is ridiculously easy, or just kind of a no-brainer and you question your own intelligence? Enter homemade salsa.

I got the basic recipe from a fellow January Mom, but tweaked it just a bit from my own experience.

  • 7-8 tomatoes- I use on the vine, Roma would work too
  • 2 Jalapenos
  • 1/2 Onion- I use one small
  • 2 Tbsp of cilantro- use 1 Tbsp if you aren't a huge fan
  • 1 Tbsp of salt- use a little less if you aren't a salt fan, but that's a weird thing not to like...
  • 1/2 tsp Cumin
  • 1 clove of garlic, minced
  • Juice of 1 lime (roll the lime on the counter a bit before cutting to loosen up the juices)

Pre-heat the oven to 350 degrees. Cut the tomatoes, jalapenos and onion in half. If you want a spicier salsa, leave a good portion of the jalapeno insides alone, if you want it milder, pull the seeds and rib meat out. I do a happy medium there. Prep a baking sheet with a little olive oil. Place your veggies, cut side down, on the baking sheet and bake for 30 minutes.

Let the veggies cool a bit, then put the jalapeno and onion in a food processor. Pulse a few times. For a watery style salsa, add the tomatoes and pulse a few more times. For a heartier salsa, press down on the tomato pieces to drain some of the liquid out, then place them in the processor and pulse a few more times.

Mix together the lime juice, cumin, garlic, salt and cilantro. Pour over the veggies, and pulse a few more times to mix. Yields about 3 cups of deliciousness.


The How To Mommy said...

I'm obsessed with salsa. This looks amazing. Come link up to Tasty Thursdays!

Victoria said...

Definitely going to be trying this one! Thanks for the recipe!

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