Earlier this week I shared my recipe for Artichoke Dip, and I mentioned how in my opinion, I think Artichoke Dip should be served alongside salsa and sour cream and with tortilla chips for dipping. Today, I am sharing my favorite recipe for homemade salsa.
Roasted Tomato Salsa is made by charring tomatoes, garlic, and jalapeno before pureeing them together with onion, salt, and cilantro. The finished flavor is deep and smoky, but with a freshness that tastes so much better than anything out of a jar. If you are local to Fort Worth, this salsa remind me of the salsa that Uncle Julio’s serves. It’s so addictive!
Roasted Tomato Salsa
yields 3 cups
I realize this sounds incredibly high maintenance, but I have found that keeping six jalapeño seeds yields a level of spice that is palatable for both me and my children. Add more if you like more kick!
Ingredients
- 5 to 6 Roma tomatoes
- 1 whole large jalapeño chili
- 2 garlic cloves, whole and unpeeled
- 1/4 of a white onion
- 2 teaspoons Kosher salt
- 1/2 bunch of cilantro
Instructions
- Place a double-layer of aluminum foil down in the bottom of a cast iron skillet to protect it from the juice and to make clean up super easy. Place the foil-lined cast iron skillet over medium-high heat. Add the whole tomatoes, the whole chili, and the whole garlic cloves to the skillet. Watch them carefully. You want them to burn and blister.
- Every five minutes or so, turn the tomatoes and chili so that every surface gets blistered and roasted. The skins may start peeling off, and this is fine. Once everything has a nice layer of char on it, carefully remove the pan from the heat.
- Carefully slice open the jalapeño and remove most of the seeds. Peel the garlic. Place all of the ingredients, including the onion, salt, and cilantro, into the bowl of a food processor or a blender. Puree until mostly smooth but with a slight bit of texture still in tact.
- Serve and enjoy!
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