And I said I would post this recipe and here it is! Well, in a little bit. First I want to say that this adventure started when I ran out of salsa and really wanted the chunky stuff from the store. Alas, the delicious chunky stuff from the store was either really expensive – $7 for a jar – or full of junk. This afforded me the opportunity to make something that perfectly caters to my tastes and I could control exactly what is in it. Thusly, this Roasted Tomato Salsa was born!
This will be quick for a few reasons. One is that Alma is sitting next to me in her BabyBjorn bouncer and I have no idea how much longer she will be entertained there though I must say it is really cute having her next to me while I type. This past week has been a whirlwind. For the foreseeable future my life will be taking care of Alma and working on my own projects including this very site and my books. More on that for a later post.
Another reason this has to be quick is because it is almost time to feed and take bunny out, plus take both babes out for a walk and let’s not forget that Alma doesn’t really seem to nap during the day so time is of the essence! Plus, you know, the normal Mom stuff like needing to eat, showering, and changing the diaper explosion I just heard as I type…
Time. Essence. Typing quickly.
I already told you where this salsa originated. I found a recipe online, and I sadly do not remember where, but essentially this recipe roasted the ingredients for the salsa first and then put it in a slow cooker. Mami has no time for a slow cooker that cooks all day, but a dutch oven at 325 F for 40 minutes – definitely!
This salsa is a winner. It is ready in an hour and you can add more jalapeño for heat or some poblano for a touch of earthiness. I have made it 3 times now and cannot get enough of it!
Make it, let me know how it comes out, and remember the sky is the limit with this! Enchiladas, quesadillas, tacos or plain ‘ol chips – this salsa will catapult it to a whole new level of flavor!
1.5 pounds tomatoes
1 large poblano pepper
1 large yellow onion, peeled and halved
2 jalapeño peppers
2 tablespoons oil
2 tablespoons garlic paste
1/2 tablespoon apple cider vinegar
salt to taste
Broil veggies for 20 minutes or until ingredients are charred on top.
Transfer to dutch oven and add oil and garlic paste. Heat oven to 325 F. Transfer dutch oven to oven for 45 minutes. Allow to cool slightly, then transfer contents to food processor, add vinegar and pulse until chunky and delicious looking. Season with salt to taste.
Once cooled completely transfer to fridge and use as desired.
Enjoy it! Amor y besos!
Caro (y Alma)