Roasted Tomato Salsas

Last night I tried a new recipe that I found on One Particular Kitchen.  The quantities listed here are huge and would make two large mason jars full of salsa, so I cut it down some.  I used:

  • 6 medium sized on the vine tomatoes, quartered
  • 2 large sweet onions (it does change the flavor to a sweeter after taste), quartered
  • 4 garlic cloves, peeled
  • 2 Serrano chiles, tops removed and halved

I put all of these ingredients on a sprayed cookie sheet and popped it in the oven at 375 for about 30 minutes.  I turned the broiler on for the last 8-10 to make sure everything had a nice roasted quality to it.  Meanwhile, I juiced half a lime into the food processor, and had salt and pepper and cilantro on stand by.  Once the veggies were done I let them cool for a few minutes and then pureed them into a fine salsa, added the salt, pepper and cilantro, give it another whirl or two and TA-DA!  Make sure to taste it at this point to adjust the salt and pepper to your liking, add more cilantro or anything else that sounds good.  I realized when I tasted mine that 2 Serrano chiles for this quantity of salsa gives it quite a bit of heat!  Its not HOT, but it is a solid Medium.

While I was waiting for my husband to come home for dinner I ate some of the salsa with chips, and then some more and some more.  The heat from the chiles gave it a nice kick, but did not build on itself the way that cayenne pepper or red pepper flakes will.  After I had consumed roughly half of the bag of chips and a good bit of the salsa, we had dinner.  Steak soft tacos with homemade salsa and guacamole.  My husband is a hot sauce lover and despite my warning to try to salsa first before adding his favorite, Texas Pete, to the taco he exclaimed, “Wow, that really is spicy!”  When will husbands start listening to their wives? Oh right, there’s a law of nature against that isn’t there? After further taste testing we both agreed that it was a far superior salsa to any store brands we had tried and it was at least as good, if not better than any of the Mexican restaurants around town serve.  Success!

Over the weekend I started to clean up the remains of my summer garden.  I should have done this about a month ago, but couldn’t bring myself to pull up tomato and pepper plants that were still producing.  If I don’t plant my fall garden in the next couple of weeks it will be too late and it won’t survive the frost.  So, I started untangling all of the long tomato branches that had sprawled out in every direction, crissing and crossing and tangling into each other. As I did this, green tomatoes and pepper began to fall off of the vines.  I collected all of the reasonably sized green tomatoes and a few of the medium spicy peppers.  Now, what to do with them?  Ah-Ha! Green roasted tomato salsa.  I used roughly the same ingredients, subbing in green tomatoes for red.  It turned out pretty well, not nearly as much zing as the red salsa, but still good.  I think it will go really well over some enchiladas.


3 thoughts on “Roasted Tomato Salsas

  1. Pingback: Getting Healthy – 500 Calorie Dinners #1 – Chicken Soft Tacos | The Alabama Food Gal

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