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| Fresh roasted salsa for chips, huevos or quesadillas! |
Every year it is the same story. The garden is planted and you patiently wait. You wait and wait and wait. Then BAM! Your garden goes from barren to a super abundant crop overnight. Suddenly you look and notice quite a lot of red poking out of the garden. Remember those extra tomato plants you planted because you were sure you would eat all of them? Now here we are, after the first couple weeks of harvest, and you have run out of ideas for fresh tomato recipes.
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| Too many tomatoes? |
What should you do? Give them away? Maybe. Maybe just a couple. No way! How can you bear to give up those juicy, deep red tomatoes you worked so hard for?!? Forget giving them away. There is another way to enjoy all the fruit of your labor.
Make some supremely delicious salsa instead! I love roasting all vegetables and tomatoes are really extra good when carmelized under heat. When you put these tomatoes in the extra hot oven, the tomatoes suffer a fast and hot kind of char. Your tomatoes will look kinda bloodied, like they got beat up in a fight. It was a delicious fight though.
This recipe will require your tomatoes, some pepper and onion, some time and then you will have some real roasted salsa you'll be proud to
Roasted Tomato Salsa
Ingredients:
- Approx 4-5lbs tomatoes, cut up. I use whatever is ripe.
- tomatoes that are extra seedy or pulpy should have that part discarded
- Olive oil
- salt and pepper
- 2 Pasilla or Anaheim chiles, fresh
- 2 jalapenos, fresh
- 1 onion, quartered
- 1 bunch cilantro, rough chop of tops only
- Juice of 2 limes (fresh please!)
Instructions:
Preheat oven to 450 degrees.
Place your tomatoes and onion on a piece of parchment or a Silpat on a half sheet pan. Drizzle with olive oil to coat, but do not drench. Add approximately 1 tsp of salt and 1/2 tsp of pepper and hand mix together. Place both Pasilla or Anaheim peppers on tray and one of the jalapenos.
Roast for 30 minutes and turn peppers over and roast an additional 30 minutes. Remove from oven and discard onion skins.
Place peppers in large gallon zipper bag and close to steam the peppers. After 10 minutes, remove peppers and the skin should fall right off. Rinse seeds and stem away under water.
Place tomatoes, onions and all juices, along with peppers into food processor. Pulse for about 10 secs at a time for a total of 30 seconds.
Finely dice remaining fresh jalapeno, remove veins and seeds. Add to food processor along with juice of two limes and cilantro.
Pulse for 10-20 more seconds. Check seasoning and add more salt/pepper if desired. This salsa will thicken up a good deal overnight.
Best to eat after sitting for a few hours...with chips...and a cerveza.
Makes 3 (16oz) jars of salsa!
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| Roasted Tomato Salsa |
