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.

Need:
  • 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)

Do:
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.

2 comments:

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

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

    ReplyDelete

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