Toasted tomato salsa is light Mexican food at its best. Try this recipe and you'll never again find it difficult to make spicy and delicious Mexican food.
Toasted tomato salsa. Every good Mexican knows the foul smell of chili drawing. It’s one of those smells that in a SNAP brings me back to my childhood and into my grandmother’s warm and loving kitchen. As a kid, we made salsa almost every day from scratch. None of that jarred thing. (No place for Pace). This is one of those recipes I can make in my sleep. ("Sleep cooking" is very similar to sleepwalking, but breakfast is already made when you wake up). Sometimes I get the comment “Mexican food is tough” from my peers. Then I think of recipes like this one, and I know I can get those no-givers to become yay-givers in no time flat.
Open the windows and heat the plate! It can get smokey when you make this roasted tomato salsa, so save the batteries in your smoke alarm – the experience voice. If you make this old school (also called "on the plate"), you will have to watch your food and turn and turn again. (Note: Turn the food, not yourself. It's just silly and makes you dizzy). However, it is not rocket science. Contrary to anything you've ever heard before about cooking, all you have to do is burn your food. Combustion, honey. Burn! 🙂
If you do not want to throw your tomatoes in the oven, it is even easier to make this roasted tomato salsa in the oven. I'm just traditional, but when I run around, I use my trusted friend, Señor Caliente, aka the oven. Mix tomatoes, onions and jalapeño with olive oil and place in a 450 degree oven for 20 minutes. Then skip to the mixed portion of the recipe.
I only use 1 jalapeño here. If you do this on the board, you will hear it pop. The chili pepper meat does. When everything is ready, mix it with the rest of the ingredients. I use the heart rate function on the food processor to get the consistency I like. If you want it smoother, blow away to your heart’s content. Me, I prefer my roasted tomato salsa chunky style. I mix everything first except jalapeño, then add pepper and pulse only once. DELICIOUS!
Tell me it wasn't easy? You also make fresh salsa every day! Sorry Mexican salsa companies. 🙂
Toasted tomato salsa
Toasted tomato salsa is light Mexican food at its best. Try this recipe and you'll never again find it difficult to make spicy and delicious Mexican food. .com: 20 minutes portions: 1 cup
- 5 tomatoes
- 1 jalapeño pepper
- ½ onions
- 1 garlic
- Juice of 1 lime
- Handful of coriander
- Pinch the ground cumin
- Salt to taste
- Pepper to taste
- Olive oil if using
- Add tomatoes, jalapeño, onions on the baking sheet.
- Char on all sides.
- Or brush tomatoes, jalapeño and onions in the oven with olive oil.
- Place in a 450 degree oven for 20 minutes.
- Add tomatoes, jalapeño, onion, garlic, lime juice, coriander, cumin, salt and pepper in a blender.
- Pulse until you get the consistency you like.