I like to think of salsa making as a spiritual journey. It’s like every journey of 1000 miles begins with a single step. And then, you get to Mecca and realize “Hey! It was all worth it. I’m a salsa-making Geronimo, here!”
Well, because I’m basically Dr. Quinn the Medicine Woman, I’m going to help get you started. Actually, this is probably not fair because….I’m basically zapping you to Mecca. Like, after you read this, don’t be surprised if you look up and you’re in the middle of a desert oasis, surrounded by beautiful people, tasty beverages and a sparkling pool of youth that will return you to age 14.
Also, don’t be surprised if that doesn’t happen. Cause it probably won’t.
Either way, Let it Go and make this salsa.
Roasted Tomato Salsa
4-6 Ripe Tomatoes
2 Jalapeños, seeded
1 Medium Onion
3-4 Garlic Cloves
Slice all your veggies in half and arrange them in a single layer on a pre-greased cookie sheet and give them a quick little spray of Pam.
Personally, I like to wrap my garlic cloves in foil with a little olive oil. For some reason, I think it just makes it so awesome.
Also, usually I go with Roma Tomatoes but, it’s whatever you can find. And if you feel fancy, you can toss in a few Serrano or Poblano peppers, too. This is just a more simplified version.
Let all your veggies roast in the oven at 400 degrees until the tops just get a little bit charred, about 45 minutes to an hour. Doing this really brings out the flavor of the……everything. It just makes everything so delicious.
Once they’re done roasting, let them cool just a little bit before running everything through the food processor. If you like it thicker, you can put the tomatoes in a colander first to drain a little of the juice. Up to you and your desired consistency.
Process all your ingredients and add a handful of cilantro (if you like cilantro) and your seasonings. Let your taste buds guide you and season to your heart’s desire!