Roasted Tomato Salsa
Sauces & Dips
have a lot of room for growing veggies, but this year we had a couple of
tomato plants. I tried combining several salsa recipes that I'd
collected from the Internet and came up with one that we really liked.
Fresh tasting and zesty, I particularly like it combined with
lime-flavored tortilla chips. The ingredients can be adjusted in
quantity to suit your taste.
tomatoes, fresh from the garden, cut into halves
5-6 cloves garlic
1 medium onion, peeled and sliced
4-5 jalapeno peppers (or to taste), stemmed and cut into halves
2 small thin hot red peppers (like Super Cayenne)
2-3 Tablespoons olive oil
3-4 Tablespoons freshly squeezed lime juice
salt and freshly ground pepper to taste
1/4-1/2 cup fresh cilantro leaves, chopped (to taste)
2-3 tablespoons fresh oregano leaves, chopped
Preheat your broiler. Place the tomato
halves, garlic cloves, onion, and peppers on a baking sheet (spray with
Pam first) and drizzle with olive oil. Broil until charred, turning a
couple of times, about 10-20 minutes. Remove from the oven and cool,
then remove the skins from the tomatoes and garlic. Chop all of the
roasted ingredients until chunky. (Make sure that the hot red peppers
are in very small pieces.)
fresh lime juice, salt and pepper, and the chopped cilantro leaves to
the tomato/onion/pepper mixture. Stir all ingredients together and
refrigerate for a day before serving.
Note: If you like a less chunky salsa,
use a mixer to blend just slightly, but I recommend that you don't
overdo the mixing.
Serve chilled with tortilla chips and