Roasted Salsa

I spent five unexpected years of my life in a small city outside of LA in my 20’s. While there I rubbed shoulders with some amazing Mexican women that knew how to make an amazing variety of salsa to go with their amazing Mexican food. Amazing amazing amazing. The one recipe that I took home with me was the following and it is often requested by friends and family. It’s a roasted salsa with simple ingredients and easy preparation.

Ingredients:

6 or 7 Roma tomatoes (try to pick ones that are the same size. If there are no Roma use small tomatoes)
2 to 3 jalapeno peppers
1 bunch of cilantro (aprox 1 cup chopped)
1 medium yellow onion (aprox 2 cups coarsly chopped)
lime (optional)
1 tsp of salt

Over medium heat in a large frying pan place all of your tomatoes and peppers. This roasting process takes time, but you don’t need to watch them like a hawk.

You want every side of the tomatoes and peppers to brown and blacken. The tomatoes will start to sizzle and spit and crack open, making a royal mess of your pan. The peppers will be done before the tomatoes; when they are soft and chared put them aside. The roasting takes just over a half hour.

Chop up your onion and cilantro. Get out your blender. When tomatoes are done place them into the blender (I leave the skins on as they give the salsa a smoky flavor). Next add coarsely chopped peppers (withhold one of them till the end just incase you make it too spicy, as all peppers are different in the heat department) and then the onion and then cilantro.Yes,  you will cramming it into your blender!

Now, you don’t want to pulverize the salsa, so blend on a low setting, stopping every now and then to mix it around by hand. When it’s almost done add a teaspoon of salt and give it another quick blend. Now give it a taste (be careful not to use the samespoon twice. Your saliva will make the salsa go off in the future)

A note on adding 3rd pepper and extra salt: I would wait until the salsa has cooled down. One too many times I have added that extra jalapeno pepper and teaspoon of salt only to notice that I had sent it WAY over the heat and saltiness scale after it had cooled down. So, if you can wait – WAIT.

Pour into an airtight container for fridge storage (after letting it cool down) and add a squeeze of lime (optional, I’m not a huge fan of lime in my salsa). Wait for it too cool down before serving with tortilla chips, burritos etc…

A note on tortilla chips: I’d say I’m pretty picky when it comes to my chips. I’m a purest in many ways. I can’t STAND flavoured tortilla chips! I can’t stand under salted chips as well. A while ago I discovered Tostitos Multigrain Tortilla Chips and I fell in love! They have the perfect amount of salt on them and the multigrain adds a touch of sweetness that goes well with my salsa. Give them a try? They are also GREAT for crushing up and being used as a breading on chicken, fried zuchinni etc..

Anyways! I hope you’ll give this salsa a try the next time you need something tasty to adorn your chips or Mexican fare! FYI, add a scoop or two of this to your guacamole – it rocks for added flavor! *d

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2 Comments

Filed under Dips & Spreads, Vegetarian

2 responses to “Roasted Salsa

  1. Shannon Smith

    Yummy! Looks amazing!!!! Roasted garlic is also an amazing add to salsa. Scott and I make salsa and jar it up. Ours cooks for 3 hours on the stove so your quick and easy one is nice one to use when I am in a hurry.

  2. Blowtorch! Just keep the veggies moving along before they get too black. And then reload for the creme brulee …

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