July 28th, 2015
I had never tried making salsa before, and now that I have I don’t know how I’ll ever go back to store-bought. This roasted salsa recipe is phenomenal. It’s the best salsa I’ve ever had, and I’m sure the special trip I made to the farmers market for perfectly ripe tomatoes didn’t hurt. I loved that I could customize the heat level to the sweaty eyelid, drippy nose inducing level of spiciness I prefer. (Please tell me I’m not the only weirdo whose eyelids sweat while eating spicy foods.)
…and then I ate the entire bowl.
Oh, and don’t worry. The tomato cores didn’t go to waste.
8 tomatoes, quartered and cored
1 yellow onion, peeled and halved
12 serrano peppers, caps removed
5 cloves garlic, unpeeled
1 tablespoon salt (more or less to taste)
1 bunch cilantro, thick stems removed
Preheat your oven to 375 degrees. Arrange the tomatoes cut side up in a baking pan or on cookie sheet with a rim (they will ooze). Arrange the garlic cloves, peppers, and onion halves (cut side up) on the pan as well.
Roast until the onion starts to look translucent and the peppers are blackening. The original recipe said this would take 30–40 minutes, but I roasted mine for 1 hour 20 minutes before the onions finally seemed translucent-ish. Then I broiled everything for another 2 minutes at the end to char the peppers a little. So, you’ll have to keep an eye on it and go by feel on the roasting time.
Once roasted, let everything cool for a few minutes and give the garlic a squeeze to peel it. Then run all that roasty goodness and the cilantro through your food processor—adding peppers and salt to taste. If you put all 12 peppers in, it will be INSANELY hot. I ended up putting in 6 or 7 peppers to achieve the medium/hot heat level I like. When the salsa was done, I processed the remaining peppers separately and set them aside for Daniel to stir into his salsa as desired. He likes it super hot, and he’s so smug about it.
Eat it up with chips, tacos, burritos, quesadillas, enchiladas, or whatever other salsa-friendly foods you like. You can store the salsa in the fridge for a week. I’d imagine you could freeze too, but I haven’t tried it yet myself.
This recipe makes a lot of salsa—roughly a medium sized mixing bowl full.
Adapted from One Particular Kitchen’s salsa recipe.