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Roasted Tomato Salsa
Sauces & Dips

We don't 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.
 

8-9 medium-large 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.)

Add 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 Jay's Margaritas.


Dorothy & Jay Harris - Copyright 2004-2010
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