This is another quick little post with a fun recipe for all those tomatoes you’ve got going on. Every time I visit the farms it’s hard not to come away with more tomatoes even if I’m not sure what I’m going to do with them. Aren’t they just the prettiest fruit ever? They are also deliciously sweet and one can never have enough tomatoes, right?
The less food that we consume with preservatives in it, the better and this salsa is so worth the time to make. You can add a little jalapeno or a lot, depending on your taste. If you like it super mild, leave it out altogether.
You’ll also want to roast your garlic but I had to use minced for this recipe because I ran out and didn’t realize it until everything was about to go into the oven. This is another recipe where you cannot skip the fresh herbs. The cilantro is an essential ingredient unless you’re one of those people that thinks it tastes like soap! ha! If you really don’t like it, you can substitute parsley but you’re missing out! The other day I read a funny article that claimed the world is divided into two types of people – those who love cilantro and those who detest it. Which one are you?
Please forgive these cheesy photos. I honestly don’t have the patience to take photos while I’m cooking, ha! But I thought it was important for this recipe because I want everyone to try it – even those of you who don’t normally cook! You can do this simple recipe – I promise!
After roasting, toss your veggies in your food processor and pulse a few times before adding the remaining ingredients. Presto – perfectly fresh salsa for you and your family without all the chemicals. Gotta love it!
I picked up some gluten-free tortilla chips made from sweet potatoes and wow – they are delicious! I love it that there are so many healthy alternatives out there finally!
Some things to keep in mind:
- If you’re someone who freezes their tomatoes, consider using this recipe in the winter months when you’re looking for something to do with them.
- You can freeze this salsa once it’s made and it should last in the fridge for up to 3 months. It will keep in your refrigerator for up to 7 days.
- Some supermarket tomatoes are lacking in flavour, so you can add a teaspoon of honey while pulsing if you need to.
- Be sure to add your peppers one at a time and do a taste test if you’re shy about heat in your salsa. It can easily get to be too much.
- Roast your garlic with the peel on. It protects it from burning and it’s easy to peel when cooled down.
I really want to encourage you to make this roasted salsa. You’ll be so pleased with the fresh flavours, you’ll never go back! Cheers.
- 4-6 field tomatoes, cut into chunks
- 1 large sweet onion, cut into wedges
- 6-10 garlic cloves (depending on your love of garlic. I used 8)
- 3 jalapeno peppers, remove stem and roast whole
- 1 teaspoon salt
- 1/4 cup fresh cilantro leaves
- 1 lime
- Preheat oven to 425 F
- Cover baking sheet in foil and spray with oil. Place tomatoes, onion, garlic and jalapeno on foil and drizzle lightly with olive oil.
- Roast for 30 minutes. Keep an eye on it after 20 minutes. Remove when veggies begin to blacken but don’t let them turn to mush!
- Place tomatoes, onions, garlic and one pepper in blender/food processor. Pulse until chunky. Do your taste test at this time. If you desire additional heat, add the more peppers.
- Add salt, cilantro and the juice from the lime. Pulse until well mixed.
- Pour into dish and serve with tortillas or fresh cut veggies.