Wednesday, September 15, 2010

Roasted Tomato Salsa

This was a nice variety to our salsa recipe collection. We make salsa a lot this time of year, so it's nice to have several good recipes!

Recipe from: Real Mom Kitchen
  • 10 roma tomatoes, halved lengthwise
  • 1 jalapeno pepper, halved lengthwise (remove the seeds and ribs, if you’re concerned about heat – I did)
  • 3 cloves garlic, peeled and halved
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine-grain sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/4 cup roughly chopped cilantro (I used's all I had)
  • 1/2 cup roughly chopped red onion
  • Juice from half a lime
  • sea salt, to taste
  1. Preheat the oven to 450. Line a rimmed baking sheet with aluminum foil and set aside.
  2. In a large bowl, toss the tomatoes, peppers and garlic with the oil, salt and pepper. Transfer the oiled vegetables to the prepared baking sheet and spread them into a single layer. Bury the garlic cloves in the tomato halves to prevent them from burning.
  3. Roast the vegetables for 20 minutes.(Mine took longer) Remove once the peppers have started to blacken and the tomatoes have begun to collapse. Allow all of the vegetables to then cool slightly.
  4. Transfer the slightly cooled vegetables to a food processor, fitted with a metal blade. Add the cilantro, red onion and lime juice. Pulse about a dozen times, to achieve the texture of a chunky puree (I used my VitaMix). If the salsa is too thick, add more lime juice. Add cumin. Salt to taste (be generous!). Refrigerate at least 1 hour before serving. These flavors need a little time to mesh together.

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