Roasted Tomato Salsa
Appetizers and Dips
April 24, 2014, 2:15 a.m.
Experiencing the rainy season here is interesting. Some days it threatens to rain all day, but not a drop. Other days it's bright and sunny in the morning, then turns dark and gloomy pretty quick. Today is one of those days. Planning hikes and fruitlucks isn't obvious at this point, but we are risking a beach day on Saturday to hangout with a few fruities in the area. I'm crossing my fingers that it'll be sunny!
Being here has really taught me to be much more self sufficient when it comes to food. In Canada we are so used to things like salsa and hot sauce being both easily accessible and reasonably priced. Here they are usually expensive or full of preservatives and msg or salt. So I've got into the habit of making them myself so thatI can control the ingredients and lower my sodium intake drastically. Not to mention I get to actually pile it on instead of rationing those tiny jars they sell.
Something that may seem like alot of work is actually pretty simple and not too time consuming when you roast the majority of the ingredients. We are salsa obsessed around here, so we go through a large batch a week. No need to can it.
I'm sure it would be pretty simple to can though, I'm just no expert and prefer making batches that will last us a week at most. There are endless variations you can make to this salsa to change up the flavors. This is a basic roasted tomato recipe that is a great place to start from.
To serve with our salsa, I just toasted up some corn tortillas to dip in. We also use it to top our evening meals like rice and potatoes.
Roasted Tomato Salsa
Basic roasted vegetable salsa.
5 lbs tomatoes
4 onions - Medium-Large
3 red bell peppers - large
2 hot peppers - minced
1/2 cup lime juice
1/2 cup cilantro - chopped
Salt/Pepper - to taste
- Heat Oven to 400F
- On a large deep baking sheet line up the tomatoes, onions (skin on) and red bell peppers. Roast for 35-40 minutes then let cool until they can be easily handled by hand.
- Skin and core the tomatoes, and skin and de-seed the peppers.
- In a large bowl, dump all the tomatoes and squish then with your hands until they reach the texture that you desire. You can also use a food processor for this step if you aren't the hands on type. Drain about half the water, depending on how thick you like your salsa (My partner like to drink the juice, it's quite good!)
- Chop the pepper and onions to desired size and add into the bowl.
- Add in the spices, cilantro and lime juice. Give it all a good stir and let sit in the fridge in a tightly covered bowl until ready to serve. It tastes even better the next day!
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