Mexican food reminds me of my college days. I went to school in San Diego, a beautiful beach city where 18-22 year old run wild and the sun shines almost every day of the year. One of the great things about San Diego is the amazing Mexican food. Being about 20 minutes from the Northern border of Mexico, San Diego is hugely influenced by the culture of their southern neighbors.
Living for about 5 years in this city made me somewhat of a salsa snob. It cannot be too sweet (a culinary sin!) or watery (just yuck!) or chunky (unless it’s Pico de gallo, duh) and it has to have the right balance of heat. This is so easy to achieve I have found when you roast your ingredients first. Keep it simple and in less than 30 minutes you have a beautiful, simple Roasted Tomato Salsa that is just as good as your fav Mexican restaurant and is even easier to make than dinner out.
I love seeing the charred, black flecks in the salsa. That’s pure flavor that can only be achieved by the all important first step: roasting the ingredients.
Serve with your favorite tortilla chips, or if you like, make your own! Simply brush oil on either side of corn tortillas, cut into chip shapes, sprinkle with sea salt and bake in a hot oven for about 10 minutes.
Be aware that this recipe makes a decent 4 cups of salsa. Perfect for a party or one salsa loving human like me. It will keep in the fridge, covered for about 2 weeks.
This salsa lasts for up to two weeks in the fridge (if it lasts that long!).
Ingredients
- 9 plum tomatoes, chopped into 1/2 inch chunks
- 1 large white onion, quartered
- 3 jalapeño chilies
- 5 garlic cloves, unpeeled
- juice of half a lime
- Flaky sea salt
Instructions
- Preheat broiler.
- Place tomatoes, onion, jalapeños, and garlic on a rimmed baking sheet.
- Broil until tomatoes and jalapeños are charred, about 7 minutes. Let stand until cool enough to handle.
- Peel the roasted garlic and remove stems from chilies.
- Transfer everything to a food processor along with lime juice and 1 tablespoon salt. Puree until smooth.
- For a thinner consistency, add water as needed. Season with salt to taste.
Notes
Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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