Smoky Salsa
This is a super simple, tasty recipe for when you want fresh salsa, but tomatoes aren’t in season. Roasting brings out more flavor and adds just a touch of a smoky taste. It’s best to make this a few hours before you serve so the flavors can develop.
Also, I don’t put my onion and cilantro in the food processor or blender, but rather chop them by hand. I prefer this because sometimes cilantro can taste soapy if blended too much, and I like the flavor of the individual pieces of onion. However, if you prefer to throw it all in, do so -- I’m sure it will taste delicious!
| Cook Time | 15 min |
| Servings |
people
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Ingredients
- 1 lb. tomatoes (I prefer organic on the vine hot house tomatoes off-season)
- 1/2 white onion
- 1 jalapeno
- 4 cloves garlic don’t peel
- 1 bunch of cilantro
- Lime juice to taste
- salt to taste
- sugar if needed
Ingredients
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Instructions
- Preheat oven to broil.
- Cut tomatoes in half (no need to seed), peel and slice onion in half, quarter jalapeno (leave in veins and seeds if you like it spicy). On a baking sheet covered with tinfoil or parchment, lay all the ingredient above, including 4 unpeeled cloves of garlic.
- Broil for 5 minutes. Check. If not nicely browned with bits of blackened edges, broil longer until you get a little char on the veggies.
- Remove from heat and let cool.
- Put all ingredients, except the onion, in a food processor or blender. Pulse until you get the consistency you like. Pour into a bowl.
- Finely dice the onion and cilantro. Add to tomato/jalapeno and garlic mixture. Season with lime juice and salt. Taste. If needed, add a tiny amount of sugar to balance the acidity of the tomatoes.
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It’s soooo good!