There’s no hiding the fact that I have an adoration for condiments, and let’s be clear: salsa is no exception. I’d even go as far to say that tomato-based sauces and condiments top my list of favorites, a close third to bacon and wine. And maybe cheese. This is starting to seem like a pretty well rounded diet, yeah? Glad we agree.
And full disclosure here, I have a handful of deep, dark food secrets. Among them, if you pinky-promise we can keep them between you and me: I’m a pickle-holic (HALLPPP!), and eat an inappropriate amount of pickles on close to a daily basis. Most of my dinner plate consists of sauce, and I don’t shy away from using spoons from time to time. And naturally, I eat salsa with a spoon… more often that not. *hangs head in shame*
But I love salsa even more for a couple of reasons: I never feel guilty for slurping up this delicious goodness – it’s as close to low-calorie and low-carb as you’re going to get. And it can be used for much more than simply serving with tortilla chips. One of my favorites? On a southwest-style salad, using salsa as the primary dressing, and a touch of ranch for the creamy effect.
And this roasted salsa is delicious. I definitely appreciate a fresh pico de gallo, too – don’t get me wrong. But there’s something to be said for the depth of flavor from roasting the tomatoes, garlic, and peppers and blending these babies up.
Oh, and super bowl recipe anyone? Yes, puhleaseee.
Prep Time | 15 minutes |
Cook Time | 50 minutes |
Passive Time | 1 hour |
Servings |
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- 8 roma tomatoes halved
- 1 poblano pepper halved, seeds removed
- 1 jalapeno pepper halved, seeds removed
- 4 cloves garlic skin removed
- 2 tablespoons olive oil
- 1/4 cup cilantro coarsely chopped
- 1/4 cup red onion diced
- juice of one lime
- salt & pepper to taste
Ingredients
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- Preheat the oven to 450 degrees. In a large pyrex pan, add the roma tomatoes, poblano pepper, jalapeno pepper, and cloves of garlic.
- Drizzle the tomatoes, peppers, and garlic with olive oil. Season with salt and pepper.
- Roast at 450 degrees for 45-50 minutes. Let cool for 10 minutes.
- In a food processor, add the cilantro, red onion, lime, cooled tomatoes, peppers, and garlic cloves. Puree on high for 20-30 seconds, or until desired consistency has been reached. Season to taste with salt and pepper.
- Place in the refrigerator for an hour, or until cooled. Serve with tortilla chips, and enjoy!
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