Since moving overseas I’ve had to add quite a few things to my weekly to-do list. One very important addition has been making salsa. We use salsa a lot. It’s not just a taco or rice bowl topper, it’s in lots of my recipes for soup and other dishes. I think I can buy salsa somewhere around here, but I’ve heard it’s overpriced and not really good anyway.
So I’ve experimented with a few recipes and methods and have landed on something that’s a combination of simplicity and flavor. When you’re making everything from scratch, learning ways to save time on individual recipes is crucial.
Reduced chopping–Many folks I’ve talked to here chop all of their ingredients by hand. I don’t want to take the time to do that, so my recipe calls for quartering the vegetables and then using a food processor or blender to purée.
Longevity–I hate making a big batch of something only to have it go bad in a couple of days. By cooking most of the ingredients at high temp the finished product seems to last longer than all-fresh ingredient salsa does. Mine typically lasts about two weeks.
Roasting–other recipes call for stove top cooking, but you have to pay attention to that. I just tuck my veggies in the oven and ignore them until the timer goes off.
On to the recipe.
4 large tomatoes
1 large mildly hot pepper (This our preference because we use our salsa in a variety of recipes that our very young kids eat. Go spicier according to preference)
1 large red or yellow onion
3-6 cloves garlic, unpeeled
1 bunch cilantro
1 – 2 T lime juice
2 – 4 t brown sugar
1 t cumin
Preheat oven to 450. Quarter tomatoes and wedge onions. Arrange tomatoes & onions cut side up on baking sheet. Place whole pepper and garlic cloves on sheet with tomatoes and onions. Place in oven and roast for 20 minutes or until tomatoes are soft and have released their juices, onions are beginning to char and pepper is browned and bubbly.
Remove from oven and allow to cool. When cooled, peel garlic cloves and place roasted vegetables and all remaining ingredients in a food processor or blender. Purée until desired consistency is achieved. Refrigerate in a close-lidded container for up to two weeks or freeze until needed.