Roasted Garden Fresh Salsa
- 6-9 medium
- ripe tomatoes (6 if using a can of diced, 9 if roasting your own)
- 1 medium
- sweet onion
- 2 clove
- 1/4 c
- fresh cilantro leaves
- 3 Tbsp
- fresh lime juice
- bell pepper - any color
- jalepeno pepper (use half for mild - full for spicy)
- 1/2 tsp
- ground cumin
- 1 1/2 tsp
- 1/8 tsp
- crushed red pepper flakes
- 1 dash(es)
- ground black pepper
- 1 can(s)
- diced tomatoes with juices
How to Make Roasted Garden Fresh Salsa
- 1Prepare the fresh ingredients. Wash, core and quarter your tomatoes. Peel the onion and quarter. Peel the garlic and slice off the end. Slice the jalepeno into rounds. Core & quarter the bell pepper. Juice the lime. Remove stems from cilantro.
- 2Roast the tomatoes: Place 1/3 of the prepared tomatoes face up in a shallow baking dish and roast under the broiler or in a grill until lightly blackened. Let cool enough to handle and then remove the skins. Cool to room temperature while moving on to the next step.
- 3In a food processor, place spices, herbs, onion, garlic, & peppers and pulse until finely minced. (You may pulse to your own desired consistency - we like the flavor without having to bite into a large piece of spicy pepper, onion or garlic so we keep it chopped fine.)
- 4Now add a can of diced tomatoes or cooled roasted tomatoes and pulse till well combined. (This is sort of the base - then you will add the fresh to make it more chunky.)
- 5Next, add half of your fresh tomatoes and pulse. Keep in mind that they will be pulsed in one more step. If you like your tomatoes more chunky then only pulse 3 or so times.
- 6Add the remaining fresh tomatoes and pulse to desired end texture. Serve with tortilla chips!
- 7*OPTIONAL STEP
I like to drain out some of the liquid from the salsa through a fine mesh sieve. I freeze that liquid to add to chili in the winter months - it is fantastic!