Salsa and I go way back. We have been friends for years now. Ever since I had my first taste of “real” salsa at a local Mexican restaurant in my earlier years I’ve never looked at a jarred salsa the same. It completes a meal for me. I love all kinds of Mexican dishes but give in a bowl of refried beans, salsa and a warm corn tortilla and I am a happy gal.
Roasting the tomatoes and jalapenos gives this salsa that extra pop of flavor. If you are not a fan of spice you might want to add one jalapeno instead of two. Additionally you can remove the membrane and seeds which contain a lot of the spice. Call me lazy if you want but I leave them in. I’ve also been known to each whole cooked jalapenos…..
If you want to make this lactofermented add a 1 TBS of whey or lemon juice, pour into a canning jar, screw on a lid and leave on the counter for three days before putting in the fridge.
When fresh this salsa will be good for at least a week. If it is lactofermented it should be good for up to a month.
Roasted Salsa
1 lb tomatoes, cut in half
2 jalapenos, sliced in half stems removed.
¼ white onion
½ a bunch of cilantro
3 cloves of garlic
1/4 to 1 tsp salt
Place the tomatoes and jalapenos in a cast iron skillet. Turn over after a few minutes. Once both sides have a nice black char remove and place in a blender. Add the onion, cilantro, garlic and salt to the blender. If necessary add a 1/8-1/4 cup water. Blend until smooth. Enjoy with chips and guacamole on top of tacos or fajitas.
What is your favorite salsa?
This post is part of Simple Lives Thursday, Hearth and Soul, Pennywise Platter Thursday, Homestead Barn Hop,
My husband loves roasted tomato salsa and your recipe looks easy to make at home. Thanks for sharing on Hearth & Soul Hop. 🙂
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Kathy
The Chicken Chick
That looks delicious! Thank you for sharing you recipe I have not tried roasting our tomatoes first!
This salsa looks fabulous!! Our favorite is made with tomatoes, onions, carrots, green peppers, garlic, corn, a touch of ginger, turmeric, apple cider vinegar and honey but we like it all totally raw.
We make salsa all the time and a canned a bunch this summer … can’t believe we haven’t tried roasting the tomatoes first though. And since we always have whey around, we’ll have to try the lacto-ferment too. Great ideas!
I’m going to make these later today. I just picked up some cilantro and I have a ton of tomatoes! Yum! I may try to lactoferment them too since the garlic and jalepenos won’t be cooked. 🙂 I love roasted tomatoes.
“Roasting the tomatoes and jalapenos gives this salsa that extra pop of flavor. If you are not a fan of spice you might want to add one jalapeno instead of two. Additionally you can remove the membrane and seeds which contain a lot of the spice. Call me lazy if you want but I leave them in. I’ve also been known to each whole cooked jalapenos…..”
I won’t call you lazy, but I might call you crazy! I wish I could have tasted this though, it looks delish! But (as you would know) I’ll never be the one to throw in a couple whole jalapenos if I can help it! Wow, yesterday I was eating Thai food and could barely eat it-spicy! But I had a glass of lemon water and a wonton to tone it down, so I managed. 😀
(don’t even ask…ok, fine: it was a 1!!)
I never thought of lacto-fermenting salsa…does it change the taste at all?
Oh yummy! I need to cook up some salsa. Usually we can quarts and quarts for the fall/winter, but sadly the drought here in the midwest killed half of our tomato plants. *sniffs* Your salsa looks divine though!!