Roasted Smoky Salsa

I am anticipating.

Anticipating growing my backyard heirloom tomatoes.  Mr. Wonderful, on the other hand, is probably not anticipating the work that will go into that.  Are you Mr. Wonderful? Huh …huh?

Of course he is.

And I think I may add some peppers this year.  In fact, I’d love a salsa garden.With the abundance of tomatoes I had last year, I want to have some ideas of what to do with the bowls full I’ll be getting besides just putting them in salads and on sandwiches.

So I’ve been experimenting with using fresh tomatoes and I thought I’d try a roasted version of salsa that you serve warm.

This was pretty easy to do so don’t let the roasting part scare you off.

For this version, I used roma tomatoes but you can substitute any variety of your favorite fresh tomato, just judge by size and adjust accordingly.  I’d also recommend making a double recipe of this – this makes about 12-16 ounces of salsa and I personally want twice that much after tasting it!

Take 8 roma tomatoes and slice them in half.

Also slice one onion in half, then peel it and slice it in half again.  Cut one pablano pepper in half and remove the stem and seeds.

Take a cookie sheet, and line it with foil.  Drizzle a little olive oil over it and brush it over the bottom of the pan.  Place all your vegetables cut side down onto the pan.  Add 2 cloves of peeled garlic on with them.

Drizzle some more oil over the top and then kind of brush it over all the vegetables.  Pop this into a 400º oven for 20-30 minutes.

Roast them until the tops start to blacken.

Take everything off the pan and dump it into your food processor.  You can also pour in the juice on the pan that’s accumulated.  It’s delicious stuff.

Also add in one of these.

Red fresno peppers.  I added one and if you can’t find these – just use a jalepeno.

Also add in a hunk of fresh cilantro, about 1/2 cup.  Spoon in a teaspoon of salt, 1/2 teaspoon of pepper and 1/2 teaspoon of cumin.

Not pictured (sorry) – the smoky part – add in 2 tablespoons of chipotle and adobe sauce out of the can.  If you don’t know what these are – you can find them in the Mexican section of your grocery store.  This brand is widely available.

These are smoked jalepenos that are canned in a wonderful spicy red sauce.  If you feel like being brave and adding in a pepper, feel free!

Process all of this up until smooth, about a minute in your processor.

Also not pictured, squeeze in half of  lime or about one tablespoon.

Pour all of this into a bowl.

Serve it up with some tortilla chips while it’s still warm.

Now I can’t wait for my tomatoes to grow.

Cuz I’m making this alot!

Roasted Smoky Salsa

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Katie of Dishin & Dishes

Recipe type: Sauce/Dip

Serves: 8

Ingredients

• 8 Roma Tomatoes, seeds removed and halved
• 1 onion, peeled and halved
• 1 pablano pepper, halved and seeded
• 2 cloves garlic
• 2 T. olive oil
• 1 Fresno pepper
• 2 T. chipotles in adobe sauce
• 1 chipotle in adobe (optional)
• ½ c. fresh cilantro
• 1 t. salt
• ½ t. pepper
• ½ t. cumin
• ½ lime, juiced

Instructions

1. Preheat oven to 400º. Move top oven rack to highest setting.
2. Line a cookie sheet with foil and drizzle a little olive oil and brush all over the foil. Add tomatoes, onion and pablano,cut side down. Also add garlic cloves.
3. Drizzle remaining olive oil over all and brush tops of veggies.
4. Place under broiler rack and let roast until vegetable skins are slightly blackened, about 20-30 minutes.
5. Scoop all veggies into food processor.
6. Add fresno pepper, fresh cilantro, chipotle sauce, salt, pepper and cumin and squeeze lime over top.
7. Proccess until smooth. Serve warm with tortilla chips.

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