Homemade Roasted Mexican Salsa
Who doesn’t love salsa? This homemade one is to-die-for. I’m always looking for new recipes for tomatoes, I have a ton in my yard (planted 22 different types from Tomatomania) and salsa is one of my favorites. I got this recipe from someone I work with. I’ve made salsa before but this is a whole new way with roasting the tomatoes in the oven before making the salsa. The oven heat brings out the flavor more and makes a one-of-a-kind salsa that is now my new favorite. You can add more or less jalapenos, depending on how spicy you want it. Make sure you have lots of chips. This will be the salsa all your friends and family are raving about and asking you to bring to all of their parties. You can print the recipe below.
How To Make It
Set oven at 350 degrees.
First hand wash all of your tomatoes with water. You don’t need to dry them. Remove all of the stems and any leaves. Place them in a casserole dish without stacking any. Squeeze in as many as you want. You can use a bigger dish if you want to double the batch.
Add cut jalapenos and cut onion. You don’t have to cut them too small, they’ll be in the blender after roasting them. Cook in oven at 350 for 30 minutes.
Remove from oven. Let cool about 10 minutes and then add to a blender on pulse for a few seconds at a time until it is at a desired consistency and thickness.
After that it is ready to eat. It will be hot (temperature) so you might want to let it cool off a tad. You can eat it hot or refrigerate it for an hour or two and serve cold.
I added some avocado to mine for extra taste and for a nice way to make it pretty when serving it.