Roasted Tomato Salsa

“For there is nothing lost, that may be found, if sought.” ~ Edmund Spenser, The Faerie Queene

I can remember it like it was yesterday.  A friend posted a link to Foodgawker on her Facebook page and called it her guilty pleasure.  It was about the time when the term “foodie” was just starting to be bandied about and I had the suspicion I was one.  I followed the link to food heaven.  I would spend hours looking at pictures of the most delectable food imaginable.  It was a whole new world to me.  It was a whole new addiction.

So the other day I was looking back over the food I had favorited and found one of my very first favorites, Roasted Tomato Salsa.  Like many of you I like, save and pin but often never end up making the recipe.  This week this salsa went from “want to try” to “tried.”  I gave it a tweak or two toward my tastes and will probably tweak it again the next time I make it, but I have to tell you I have never eaten a more addictive salsa anywhere.  It was incredibly good.  If you want to be the star of your next football gathering, Taco Tuesday, or Fiesta Friday please do try this wonderful salsa.

*Recipe Source and Inspiration https://oneparticularkitchen.com/2009/05/19/salsa/

Ingredients (Serves 8 to 10)

8 large tomatoes
2 medium yellow onions
10 jalapeño peppers, caps removed (you can replace some or all with serrano peppers for more spice)
4 cloves of garlic
1 tbsp salt
1 bunch cilantro
Juice from 1 small lemon or 1/2 of a large

Preheat oven to 375°.  Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic.

*note – Next time I will not roast the garlic.  I want the bite that raw garlic gives salsa.  Also, If I do roast it again, I will wrap it in aluminum foil because it gets a little over done roasting alongside the rest of the vegetables.

Roast for 45 minutes.
Let cool, then process in a food processor with salt, cilantro, and lemon juice.  Serve at room temperature or cooled.

Enjoy!

Print

Roasted Tomato Salsa

If you want to be the star of your next football gathering, Taco Tuesday, or Fiesta Friday please do try this wonderful salsa.

Course Appetizer

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 1 quart

Author www.sanpasqualskitchen.com

Ingredients

• 8 large tomatoes
• 2 medium yellow onions
• 10 jalapeño peppers caps removed
• 4 cloves of garlic wrapped in aluminum foil
• 1 tbsp salt
• 1 bunch cilantro
• Juice from 1 small lemon or 1/2 of a large

Instructions

• Preheat oven to 375°.. Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic.
• Roast for 45 minutes.
• Let cool, then process in a food processor with salt, cilantro, and lemon juice. Serve at room temperature or cooled.

Notes

*note – Next time I will not roast the garlic. I want the bite that raw garlic gives salsa. Also, If I do roast it again, I will wrap it in aluminum foil because it gets a little over done roasting alongside the rest of the vegetables.

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