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Found on tideandthyme.com
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Isn’t it amazing that salsa is the #1 condiment in the United States? We love salsa in our house. Whether it’s a chunky pico de gallo, or a smoky salsa verde – we have yet to meet one we diddn’t like. This recipe is no exception. When I came across it on my friend Josie’s site, I knew it was going to be a winner. First of all, it’s Rick Bayless. The man moved to Mexico for 6 years to better learn the cuisine. He knows his salsa, folks. I also loved the addition of fire-roasted tomatoes as the base. I like using good quality canned tomatoes for the restaurant style salsas that I’ve made in the past, so I knew the flavor could only be amplified by using the fire-roasted variety. The store only had fire-roasted tomatoes with garlic on shopping day, so I adjusted my recipe by reducing the amount of fresh garlic in the recipe by a couple of cloves. My changes are reflected below. The tomatoes lended a smokey sweetness, and the cilantro and lime juice just made it so bright and fresh. Made a nice sized batch that stored in the refrigerator wonderfully for a few days! Print Rustic Roasted Tomato Salsa 2 fresh jalapeno peppers 2 garlic cloves, unpeeled 1/2 cup finely chopped white onion 1 15-ounce can diced fire-roasted tomatoes with garlic, in juice 1/2 cup (loosely packed) roughly chopped cilantro 1 lime, juiced Salt and Pepper Heat a small skillet over medium heat, and dry roast the peppers and garlic, until soft and blotchy in spots. The peppers will take about 10 minutes, and the garlic will take about fifteen. Meanwhile, rinse the onion in a fine-mesh strainer under cold water. Shake to dry, and set aside. Stem and peel the jalapenos, and scrape out the seeds and membranes (or leave them if you want the salsa extra spicy)! Peel the garlic, and transfer it to a food processor, along with the jalapenos. Pulse until they are finely chopped, then add the tomatoes (with their juice), and pulse a few more times to make the salsa as smooth or as coarse as you want. Pour the mixture into a medium bowl, and add the onion, cilantro, and lime juice. Stir to combine, and add salt and pepper to taste. Cover and refrigerate, or serve immediately. Source: adapted from Pink Parsley, originally from Mexican Everyday
Ingredients
| Title: | Rustic Roasted Tomato Salsa |
| Descrition: | Isn’t it amazing that salsa is the #1 condiment in the United States? We love salsa in our house. Whether it’s a chunky pico de gallo, or a smoky salsa verde – we have yet to meet one we diddn’t like. This recipe is no exception. When I came across it on my friend Josie’s site, I knew it was going to be a winner. First of all, it’s Rick Bayless. The man moved to Mexico for 6 years to better learn the cuisine. He knows his salsa, folks. I also loved the addition of fire-roasted tomatoes as the base. I like using good quality canned tomatoes for the restaurant style salsas that I’ve made in the past, so I knew the flavor could only be amplified by using the fire-roasted variety. The store only had fire-roasted tomatoes with garlic on shopping day, so I adjusted my recipe by reducing the amount of fresh garlic in the recipe by a couple of cloves. My changes are reflected below. The tomatoes lended a smokey sweetness, and the cilantro and lime juice just made it so bright and fresh. Made a nice sized batch that stored in the refrigerator wonderfully for a few days! Print Rustic Roasted Tomato Salsa 2 fresh jalapeno peppers 2 garlic cloves, unpeeled 1/2 cup finely chopped white onion 1 15-ounce can diced fire-roasted tomatoes with garlic, in juice 1/2 cup (loosely packed roughly chopped cilantro 1 lime, juiced Salt and Pepper Heat a small skillet over medium heat, and dry roast the peppers and garlic, until soft and blotchy in spots. The peppers will take about 10 minutes, and the garlic will take about fifteen. Meanwhile, rinse the onion in a fine-mesh strainer under cold water. Shake to dry, and set aside. Stem and peel the jalapenos, and scrape out the seeds and membranes (or leave them if you want the salsa extra spicy! Peel the garlic, and transfer it to a food processor, along with the jalapenos. Pulse until they are finely chopped, then add the tomatoes (with their juice, and pulse a few more times to make the salsa as smooth or as coarse as you want. Pour the mixture into a medium bowl, and add the onion, cilantro, and lime juice. Stir to combine, and add salt and pepper to taste. Cover and refrigerate, or serve immediately. Source: adapted from Pink Parsley, originally from Mexican Everyday |
Rustic Roasted Tomato Salsa
Produce
The first person this recipe
Found on tideandthyme.com
Tide and Thyme
Rustic Roasted Tomato Salsa
Isn’t it amazing that salsa is the #1 condiment in the United States? We love salsa in our house. Whether it’s a chunky pico de gallo, or a smoky salsa verde – we have yet to meet one we diddn’t like. This recipe is no exception. When I came across it on my friend Josie’s site, I knew it was going to be a winner. First of all, it’s Rick Bayless. The man moved to Mexico for 6 years to better learn the cuisine. He knows his salsa, folks. I also loved the addition of fire-roasted tomatoes as the base. I like using good quality canned tomatoes for the restaurant style salsas that I’ve made in the past, so I knew the flavor could only be amplified by using the fire-roasted variety. The store only had fire-roasted tomatoes with garlic on shopping day, so I adjusted my recipe by reducing the amount of fresh garlic in the recipe by a couple of cloves. My changes are reflected below. The tomatoes lended a smokey sweetness, and the cilantro and lime juice just made it so bright and fresh. Made a nice sized batch that stored in the refrigerator wonderfully for a few days! Print Rustic Roasted Tomato Salsa 2 fresh jalapeno peppers 2 garlic cloves, unpeeled 1/2 cup finely chopped white onion 1 15-ounce can diced fire-roasted tomatoes with garlic, in juice 1/2 cup (loosely packed roughly chopped cilantro 1 lime, juiced Salt and Pepper Heat a small skillet over medium heat, and dry roast the peppers and garlic, until soft and blotchy in spots. The peppers will take about 10 minutes, and the garlic will take about fifteen. Meanwhile, rinse the onion in a fine-mesh strainer under cold water. Shake to dry, and set aside. Stem and peel the jalapenos, and scrape out the seeds and membranes (or leave them if you want the salsa extra spicy! Peel the garlic, and transfer it to a food processor, along with the jalapenos. Pulse until they are finely chopped, then add the tomatoes (with their juice, and pulse a few more times to make the salsa as smooth or as coarse as you want. Pour the mixture into a medium bowl, and add the onion, cilantro, and lime juice. Stir to combine, and add salt and pepper to taste. Cover and refrigerate, or serve immediately. Source: adapted from Pink Parsley, originally from Mexican Everyday
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