Roasted Tomato Salsa

I made this twice before I posted it, just to be sure it wasn’t a one hit wonder.

4 beefy slicing tomatoes (not too soft) quartered
(2nd time I used 6 smaller tomatoes on the vine, just as good)
1 white onion peeled and quartered
2 gloves garlic peeled
1 jalapeno whole
Cilantro (I used the leaves of one small fresh bunch)
Olive Oil
2 capfuls of White Vinegar
Salt & Pepper to taste
1/2 teaspoon sugar

Roasted Tomato SalsaToss the quartered tomatoes and onions with the whole peeled garlic and whole jalapeno in a shallow roasting pan with olive oil, salt and pepper.  Roast for 30 minutes at 400 degrees.

Let cool, set the jalapeno aside(1) and put the rest in the food processor.   Add to the food processor the white vinegar, a little more olive oil (1 turn), the cilantro leaves, salt & pepper to taste, and a 1/2 teaspoon of sugar.  Pulse until it’s your desired consistency.  Depending on how juicy your tomatoes are this can become soupy fast, so if you like chunky salsa you’ll have to watch this closely.

(1) Working with the jalapeno: The first time I left the jalapeno out of the food processor entirely and there was enough of a kick from roasting them all together to give it the standard “mild” flavor.  The second time I used about a quarter of the jalapeno without the seeds.  Provided a nice little kick for me…for my husband he’d have been happy if I threw the whole thing in.  Adjust the amount you use to your heat level.

Ok I admit to not letting it “cool” that much and used it warm on tacos, then the next day cold with chips and guacamole.



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