Monday, October 26, 2009

Roasted Tomato and Jalapeño Salsa

There is nothing better than fresh salsa. But as the big fat and flavorful farmer's market tomatoes run out at the end of the summer, the watery things we're forced to buy at the supermarket need a little "goosing" to make them appropriate candidates for a good salsa. This recipe does just that by having you roast the vegetables before you blend it all up. It's easy and delicious. Feel free to tinker with the amounts of ingredients if you like your salsa spicier or more garlicky, for example.

Roasted Tomato and Jalapeño Salsa
Makes about 2 cups.

3 ripe tomatoes, cored
1/2 white onion
1 jalapeno, stemmed, cut in half and seeded
1 clove garlic
1 teaspoon lime juice
1 tablespoon chopped cilantro
1 1/2 teaspoons kosher salt

Roast the vegetables in a 400° oven for 25 minutes, turning once. Allow to cool. Then place all the ingredients into a blender or food processor. Pulse for 3-4 seconds, until incorporated. Make sure not to overblend. You want a chunky, non-runny salsa.

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