Roasted-Tomato Salsa
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Martha Stewart Living, May 2008
- Yield Makes 4 cups
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Ingredients
- 9 plum tomatoes, cut into 1/2-inch pieces
- 1 large white onion, quartered
- 3 jalapeno chiles, plus more if desired
- 2 garlic cloves, unpeeled
- Coarse salt
Directions
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Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.
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Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.
Cook's Note
This salsa can be covered and refrigerated for up to 2 weeks.
Very rich flavor with so few ingredients. I'll be making these to give away this summer. <3
Oh and only close to a tsp of salt!
This is very good. I used six medium- large home grown tomatoes, 4 cloves garlic & 2 large Jalpenos. It was plenty hot with 2!
Easy to make and delicious! However, 1 tablespoon of salt was too much for me...next time I will omit that and add it to taste. I also used less jalapenos!
I first made this salsa 4 months ago and I still make it about once a week. It is incredibly easy and is far superior to any purchased salsa, "fresh" or otherwise.
It is easy to control the heat by adjusting the number of jalapenos. I like it on the spicy side, so I roast a tomatillo along with the other vegetables.
Great recipe!
This was really easy to make and so tasty!!! You got to try it!