Homemade Roasted Salsa (To Die For)
August 3rd, 2011 | Category: food
When I first moved to Omaha I had just turned 18, was going to college and working two, sometimes three jobs. It was at one of these jobs that I met my good friend Amanda. She was the coolest boss I’d ever had, and we became good friends. I didn’t know how to cook back then – I was completely inept in the kitchen. Amanda is an amazing, inventive, risk-taking foodie – just what I needed! Hanging out with Amanda helped me realize it’s fun to cook, and real cooking doesn’t mean Panburger Partner (word to my ShurFine friends) or Mac-n-Cheese! I asked Amanda to help me make some homemade salsa last week, and it turned out soooo good. It is very easy to make, and it’s a nice healthy snack. This recipe is pretty mild. If you like more heat, just add some extra jalapeños or if your feeling sassy, some habaneros.
What You Need:
10-12 medium-sized Roma tomatoes
1 large onion
1 bulb of garlic
3 jalapeños
1/2 bunch cilantro (1 cup chopped)
1 lime
1 tsp sugar
salt (to taste)
olive oil (for roasting garlic)
food processor or blender
1.
Set your oven to broil. Cut each tomato in half length-wise, and remove seeds.
2.
Place tomatoes skin side up on a baking sheet.
3.
Cut off the stem of each jalapeño, and place on same baking sheet.
4.
Cut the top off of your your garlic bulb so you can see the top of the cloves, like pictured. Drizzle bulb with just a touch of olive oil and wrap in aluminum foil. Do not wrap the foil too tight, be sure to leave a little opening at the top for steam to escape.
5.
Place baking sheet & garlic in the oven and roast for about 15 minutes. I suggest checking it in 5 minute increments to make sure you don’t burn anything!
6.
While veggies are roasting, chop onion and cilantro. Don’t worry about chopping it too small, your going to blend it also. Get out your food processor and blend onion and cilantro to the desired consistency. Empty into a large bowl.
7.
When veggies are finished roasting, the skins will be blistered and the tops blackened. Place the jalapeños in a Ziploc bag immediately after removing from oven. This will loosen the skins and make them super easy to peel. Let tomatoes cool for a few minutes. You may need to drain liquid from the bottom of the pan. Remove garlic and set aside.
8.
Peel the skin off the jalapeños and cut them so they will blend easily.
9.
Add tomatoes, jalapeños, and 5-6 cloves of the roasted garlic (squeeze bottom of bulb to remove) to the food processor and blend to desired consistency. Add to bowl with onion and cilantro. Mix everything together with a wooden spoon.
10.
Add 1 tsp of sugar to bowl, stir, then add salt and lime to taste. You can serve immediately, but I think it’s better chilled. Enjoy!
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On 12:49 pm on August 3rd, 2011
It was amazing chilled! I put some in my egg before I cooked it to make a breakfast sandwich the next morning. *drool*
On 1:07 pm on August 3rd, 2011
Ooooo, that sounds amazing Amanda!
On 1:48 pm on August 3rd, 2011
It was amazing! We had it with the awesome breakfast burritos Kristin made!
On 8:04 am on August 4th, 2011
Hey! This is my niece and I’m so proud. Not only is she an incredible cook, she writes so well, too.
On 9:04 am on August 4th, 2011
Thanks Betsy, you are too nice