Author: Susanne at dishwithme.com
Is there really anybody out there who doesn’t like salsa? I’m being facetious, I know there is somebody somewhere who doesn’t like it, but that thought is really, really hard for me to comprehend because I have such great love for it. Simple Roasted Salsa.
There are so many different kinds of salsa: smooth salsa, chunky salsa, hot, medium, and mild salsas, red, green, combo red & green, hatch, chipotle, mango, pineapple, well, you get the picture. Thing is, I love them all.
One of my very favorite meals, especially for lunch is a yummy salad with one of my favorite dressings and fresh chips and salsa. Phenomenal in my book.
There a few jarred salsas out there that are decent, although not comparable to fresh, and I actually keep one or two in the pantry for the times I am being super lazy (hey, we all have those days now and then). Kylito’s is a decent one, as well as Herdez. I believe you can easily find either at most grocery stores.
Salsa, to me, is good any time of the year. If you already have a batch made, it is relatively easy to throw a simple meal together without heating up the kitchen too much. Like nachos, for instance…chips, refried beans, cheese, sour cream, olives, salsa, meat, if desired…viola…dinner! If you have some frozen chicken taco meat, you could make tacos, burritos, or quesadillas. Easy, peasy.
HELPFUL HINTS FOR SIMPLE ROASTED SALSA
After cutting the tomatoes and jalapeno in half, place them cut side down on the foil lined baking sheet. This allows the skins to char and add to the yumminess.
After the veggies are charred to your liking, remove them from the oven and allow them to cool for about 10 minutes before processing them. Trust me, I learned the hard way what happens when something hot is processed and then the lid is removed…it explodes! All over the place. True story.
Make sure to peel the roasted garlic before adding it to the food processor. The garlic will pop right out of the skins.
Finely diced green onions are also delicious in this salsa.
When you blend your veggies in the processor, be sure to NOT include the onions. I add those after everything else is processed, unless you hate biting into a chunk of onion, then do as you please 🙂
- Roma tomatoes
- Fresh garlic
- Yellow or red onion
- Apple cider vinegar
- Kosher salt
- Freshly ground black pepper
LINKS FOR POSSIBLE RECIPE PAIRINGS
- Sheet Tray
- Processor I use a Ninja
- 14-16 Fresh Roma tomatoes cut in half, lengthwise
- 3 Cloves fresh garlic skin left on for roasting
- 1 Fresh jalapeno cut in half, lengthwise
- 1 teaspoon Vinegar
- 1/2 Bunch fresh cilantro
- 2 teaspoons Kosher salt
- 30 grinds Freshly ground black pepper
- 1/2-1 Sweet yellow onion, or red onion finely diced
- Pre-heat oven to broil.
- Line a baking sheet with aluminum foil, making sure it is completely covered.
- Wash and dry the veggies.
- Cut the tomatoes, and jalapeno in half, lengthwise and place cut side down on foil lined baking sheet. Placing them cut side down allows the skins to char a bit.
- Place the UNPEELED cloves of garlic on the baking sheet.
- Roast the veggies for 20-30 minutes, to desired level of charred goodness, keeping a close eye on them. I like 'em really charred.
- After the veggies have cooked and cooled a bit, remove the skins from the garlic and remove the seeds from the jalapenos, or leave them if you like things spicy. Place them in the pitcher of a food processor.
- After placing the roasted veggies into the pitcher of a food processor, add the cilantro, vinegar, salt and pepper. Blend to desired consistency. Some people like it on the chunkier side and others like it smooth.
- After blending, mix in the diced onion.
- Taste to see if it needs more salt or pepper.
- Great served with any chips, but extra good served with my homemade tortilla chips.
- Enjoy! Disfrutar!