Saturday, March 5, 2011

Roasted Tomato Salsa

This is a pretty basic recipe that you can modify to your own taste.

12 roma tomatoes
2 bulbs garlic, unpeeled
1 medium white onion, quartered
3 jalapenos
2 tbsp olive oil
2 teaspoon liquid smoke
salt & pepper to taste
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro

On a foil covered cookie sheet, place tomatoes, garlic, onion and jalapeno.  Drizzle with olive oil and sprinkle with salt and pepper.

Checking often, broil 10 to 15 minutes, or until outsides of vegetables are charred.  You will probably need to turn them over at least once to get both sides a bit charred.

Remove vegetables from oven. Remove and discard tomato cores, jalapeno stems (and seeds, if you don't want it to be too hot) and garlic skins.  Do not discard the charred skins of the tomatoes or jalapenos, that is what will give you that nice roasted flavor.

In a food processor, coarsely chop the charred vegetables.  You can also blend this in a blender if you don't want it chunky.  Transfer to a medium bowl and mix in spices, lime juice and cilantro. Taste and add more salt because you always have to add more salt....

Tips: This is a very basic salsa so you'll need to mess around with the seasoning, quantities of garlic and jalapeno, and add-ins (bell peppers, corn, beans, etc) to make it your own.  Enjoy!

No comments:

Post a Comment