We love salsa and eat it most days, so when we relocated to our new city and were unable to find a salsa that met our high standards, well…we got busy! Ta-da…here it is, we hope you love it!
I’d love to be able to tell you how long it “keeps”…it’s never gone bad in our fridge, although it rarely lasts a week and never more than two! Definitely not freezer or canning friendly, this baby is best fresh!
Toss it on your tacos, fajitas, tofu scramble, brown rice and veggies…everything! Happy salsa days.
Scrumptious Roasted Salsa
10
minutes40
minutesIngredients
2 packs grape or cherry tomatoes
1 small/medium onion*
6-8 garlic cloves, peeled and whole
2-3 jalapenos and/or habanero**, stems removed
3 Tablespoons extra-virgin olive oil (enough to lightly coat the veggies)
1 teaspoon cumin
2 teaspoons salt
1 lime, juiced***
1/4 cup cilantro
abundant love
Directions
- Rinse and dry tomatoes, jalapenos, and habanero.
- Chop tomatoes in half and cut the onion into chunks (see image below).
- Slice stems off the jalapenos and habanero.
- Place tomatoes, onion, jalapenos, habanero, and garlic cloves on your roasting pan (parchment paper or Silpat are handy) and smother with the extra-virgin olive oil.
- Place the rack 6-7 inches from the broiler heat and, roast for 10 minutes (not more, I promise), mixing once at the 7th minute! Everything should be softened and just slightly charred.****
- Remove from the oven and let cool for a few minutes.
- Toss all this roasted goodness into your food processor, add the cumin, salt, and lime. Process for less than one minute to mix.
- Add in the cilantro and pulse/process for just a few seconds more to get the cilantro mixed in too.
- Serve it up and scoop the remaining into your favorite jar and store it in the refrigerator. Enjoy!
Notes
- * You should have about twice as much tomato as onion.
- ** We love spice and this combination of jalapeno and habanero is perfect for us. If you like more spice, feel free to roast up more habanero, or if you like less, skip it altogether and modify your jalapeno ingredients too. Once your veggies are roasted, toss in just a couple of jalapeno/habanero…see how you like it, and add more if you’d like. Any unused roasted jalapenos can be saved and used for other cooking endeavors.
- *** Feel free to toss in a bit more lime too, we add up to 1/2 more lime sometimes.
- **** We have cooked this for longer than 10 minutes and it is just not as good, 10 is the golden ticket! Trust.
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