Posts Tagged "salsa"

Roasted Tomatoes Part One: Roasted Tomato Salsa

Confession: I didn’t liked tomatoes growing up, unless they were in the form of ketchup (which really doesn’t count) or tomato sauce or chopped up in tiny pieces (and that was questionable). Then, when I got older, I realized something. The types of tomatoes typically found in restaurants (you know, those soggy pinkish things) are not real tomatoes. Of course I didn’t like those (who does?). I still don’t. But a homegrown or locally grown tomato? Now that’s a real tomato, and it is so sweet and juicy that I can’t believe I lived for so many years without experiencing them. During my childhood, my dad always grew his own tomatoes, and him and my mom would rave about the flavor. I didn’t get it at the time. To me, a tomato was a tomato, and it was something to be avoided, unless it was pureed. Now, I’ve seen the light.

tomatoes

This post will begin a three part series in which I feature my current favorite way to prepare tomatoes: roasting. Yes, it means turning on a hot oven in the summer, but it’s a price I’m willing to pay for these delicious dishes.

The first recipe is a simple one: Roasted Tomato Salsa.

This recipe is very similar to my previous recipe (Roasted Tomatillo Salsa). And I’m also going to begin this recipe with the same instruction as I did before: Unhook any smoke alarms near the kitchen. Things are about to get smokey.

Preheat the oven to 400 degrees.

Arrange the following ingredients on a cookie sheet:

3-4 heirloom tomatoes, sliced
1-2 jalapeno peppers, cut in half lengthwise
1 clove of garlic, peel still on
Any other sweet/spicy peppers you have on hand (bell, poblano, and cubanelle all work well)

Tomatoes Tray

Drizzle everything with olive oil and sprinkle with salt and pepper.

Stick it in the oven and roast for about 20 minutes.

Remove from the oven and let cool for a few minutes. In the meantime, place the following ingredients into the food processor:

1/4 of a red or yellow onion, roughly chopped (red looks pretty, but I don’t always have it on hand, so yellow works too)
1 generous handful of cilantro (optional)

Add the ingredients from the cookie sheet. (Don’t forget to remove the garlic peel!) Pulse the mixture a few times and then puree to desired consistency.

Once smooth, poor the salsa into a bowl. Squeeze the juice of about half a lime into the mixture, stir and then taste to see if it needs more salt and pepper.

salsa

Serve it warm with your favorite tortilla chips. (Check out my recipe for homemade: Homemade Tortilla Chips.)

Note: This doesn’t make a lot, so if you’re serving more than a couple of people, double it.

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Roasted Tomatillo Salsa

Tomatillo salsa. Salsa verde. Green salsa. Call it whatever you like. It’s amazing stuff. I wait anxiously each year to see tomatillos appear at the markets. These tomatillos are from Northridge Organic, and I was thrilled when I saw them.

I’ve tried many recipes over the past few summers, many of which have added lots of various peppers, and I’ve discovered that I like the salsa as simple and pure as possible. I like to highlight the tomatillo flavor, not the other ingredients.

And so to begin:

Remove any smoke detectors near your kitchen and turn your kitchen fan on high. Things are about to get smokey.

Preheat the oven to 400 degrees.

Start by gathering:

about 20 tomatillos 

tomatillos 2

tomatillos 3

Remove the husks from the tomatillos and rinse them in a colander. If using more, adjust the other ingredients accordingly.

Spread the tomatillos on a baking sheet. Also add:

one large, or two small, jalapenos, halved twice and seeds/membrane removed. 

I only used one because it was huge. They ones I currently have are from my dad’s garden and are the size of my palm. If you want your salsa to be extra spicy, don’t remove the seeds and membrane from the jalapeno.

Also add:

One clove of garlic, peel still on

The peel allows the garlic to roast without burning. Sprinkle all of the ingredients with salt and pepper and drizzle with olive oil. Stick the baking sheet in the oven and roast for at least 15 minutes. They will start to burst and the pan will start to smoke. Don’t panic. That’s normal. You want them to char slightly for flavor. When they’re done, they will look like this:

roasting pan

Let cool on the pan for a minute. In the meantime, get out your food processor. Add:

1/4 cup of yellow onion, roughly chopped

1 hand full of cilantro

Also carefully add the tomatillos, jalapeno, and garlic (don’t forget to remove the peel!). Be sure to scrap in any juices from the pan. Give the mixture a few pulses and then puree until smooth.

Pour into a bowl. Taste and add salt and pepper, if needed. Also a few drops of lime juice. Add a little at a time and taste until it’s at your liking. I have found that it doesn’t need much.

salsa

This salsa is wonderful warm.

Serve with my homemade chips or poor on top of enchiladas (recipe coming soon!).

 

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