First time making roasted salsa. Half of the ingredients came from our garden.
First time making roasted salsa. Half of the ingredients came from our garden.
by MrsZero07
2 Comments
AutoModerator
For homemade or ingredient posts, please type out the recipe/ingredients for your salsa. Without this information your post will be removed after two hours.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/SalsaSnobs) if you have any questions or concerns.*
MrsZero07
This is the recipe I followed:
2 lbs. tomatoes roma or vine-ripened
1 medium onion sweet or white
1 bell pepper(I had small ones from the garden so I used three)
1-2 jalapeño peppers or serrano peppers(save seeds for spice)
4-6 garlic cloves unpeeled
2 Tbsp. oil avocado or olive
½ cup cilantro leaves packed
1 Tbsp. lime juice freshly squeeze
1 tsp. Seasoned salt
¼ tsp. black pepper optional
Instructions
Preheat oven to 450°F.
Remove the stems from the tomatoes, rinse and scrub thoroughly under cool water, and then cut them each in half lengthwise.
Trim the stems from the peppers, cut them in half lengthwise, and scoop out all of the seeds using a small spoon with a relatively sharp edge.
Trim the ends from the onion, peel the outer layer of skin, and then cut it into quarters.
Place the tomato halves and jalapeño peppers skin side-up onto a large baking sheet along with the quartered onion and garlic cloves.
Drizzle oil over all of the vegetables and rub it into their skin.
Roast the vegetables in the preheated oven for 25-30 minutes, or until the tomato skins begin to brown. Pull the garlic cloves out after 15-20 minutes to prevent burning.
Add the roasted tomatoes, onion, jalapeño, garlic cloves that have been peeled, and any oil on the baking sheet to a large food processor along with the remaining ingredients.
Pulse ingredients 10-20 times and then scrape down the sides of the bowl. Continue pulsing until the salsa reaches your desired consistency. (About 40-50 times.)
Serve immediately or store in the refrigerator for up to 24 hours for an even better flavor. Salsa will keep well for up to 4-6 days when stored in an airtight container in the refrigerator or up to 2-3 months if frozen.
2 Comments
For homemade or ingredient posts, please type out the recipe/ingredients for
your salsa. Without this information your post
will be removed after two hours.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/SalsaSnobs) if you have any questions or concerns.*
This is the recipe I followed:
2 lbs. tomatoes roma or vine-ripened
1 medium onion sweet or white
1 bell pepper(I had small ones from the garden so I used three)
1-2 jalapeño peppers or serrano peppers(save seeds for spice)
4-6 garlic cloves unpeeled
2 Tbsp. oil avocado or olive
½ cup cilantro leaves packed
1 Tbsp. lime juice freshly squeeze
1 tsp. Seasoned salt
¼ tsp. black pepper optional
Instructions
Preheat oven to 450°F.
Remove the stems from the tomatoes, rinse and scrub thoroughly under cool water, and then cut them each in half lengthwise.
Trim the stems from the peppers, cut them in half lengthwise, and scoop out all of the seeds using a small spoon with a relatively sharp edge.
Trim the ends from the onion, peel the outer layer of skin, and then cut it into quarters.
Place the tomato halves and jalapeño peppers skin side-up onto a large baking sheet along with the quartered onion and garlic cloves.
Drizzle oil over all of the vegetables and rub it into their skin.
Roast the vegetables in the preheated oven for 25-30 minutes, or until the tomato skins begin to brown. Pull the garlic cloves out after 15-20 minutes to prevent burning.
Add the roasted tomatoes, onion, jalapeño, garlic cloves that have been peeled, and any oil on the baking sheet to a large food processor along with the remaining ingredients.
Pulse ingredients 10-20 times and then scrape down the sides of the bowl. Continue pulsing until the salsa reaches your desired consistency. (About 40-50 times.)
Serve immediately or store in the refrigerator for up to 24 hours for an even better flavor. Salsa will keep well for up to 4-6 days when stored in an airtight container in the refrigerator or up to 2-3 months if frozen.