I recently remade this recipe and forgot how yummy it is. In fact I had it for dinner with a beer and it was a glorious way to welcome in the weekend. This salsa really is so good, and a perfect way to use up those beautiful tomatoes we are all seeing at the farmers market. Consider this a reminder to make some amazing delicious salsa (and then later make nachos cause yum).
We’ve been posting some seasonal stuff lately and it’s because there’s so much awesome produce in season right now! Tomatoes are EVERYWHERE and I love it! I know the idea of roasting anything in this heat probably doesn’t sound awesome, but trust me, this one recipe makes a pretty big batch that’ll last you for a bit, and while it’s a salsa (great with chips and on tacos), it’s really a roasted tomato “everything” sauce. I seriously put this stuff on everything; dolloped into soups, as a braising liquid for shredded chicken or beef, as a fresh salad dressing, or my favorite way to eat it…by the spoonful!
If roasting still doesn’t sound appealing to you, you can totally do this on the grill! It’s easy and you’ll have a great smoky flavor from it! Seriously guys, make this salsa…it’s easy and so so so good! Enjoy! xx, Jenny
Roasted Tomato Salsa
Makes 2 quarts
12 roma tomatoes, halved lengthwise
2 yellow onions, quartered
2 jalapeno peppers, halved lengthwise, seeded
1 head garlic, halved crosswise
2 tablespoons extra virgin olive oil
1 large dry chile pepper, soaked in warm water for 30 minutes
1 bunch cilantro
1 1/2 tablespoons cumin
juice of 2 limes
salt and pepper to taste
1. Preheat oven to 375˚F.
2. Place tomatoes, 2 onions, 2 jalapenos, and the head of garlic on a baking sheet (cut side up) and drizzle with oil. Season with salt and pepper and roast for about 30 minutes or until tomatoes sweat and wilt.
3. Remove from the oven and allow contents to cool, about 20 minutes.
4. Place 2 tomatoes, 1/2 of an onion, 1 jalapeno, 1/2 the roasted garlic, dry chile, and cilantro into a blender and blender until smooth. Pour mixture into a mixing bowl. Set aside.
5. Pour remaining mixture into a blender, reserving 4 tomatoes, and the remaining ingredients. Blend together and season with salt and pepper. Add the mixture to the cilantro mixture and stir together.
7. Seed, skin and chop the remaining tomatoes and stir into the rest of the salsa.
8. Adjust seasonings and refrigerate for at least an hour. Serve.