Living in New Mexico, salsa is a staple in our household. It goes on chips, eggs, burritos, rice, beans, and pretty much anything else we decide needs a little heat. Salsa is a wonderfully diverse dip, and there is no replacement for a good, fresh salsa. There are lots of great salsa recipes, but this one is my current favorite.
I have been making salsa for about 10 years. Sometimes I am lazy and just throw a can of diced tomatoes with a jalapeno and a little salt, and call it good (and it is). However, most days I enjoy cooking and escalating dishes, so I have been roasting fresh vegetables for a remarkably flavorful salsa recipe. And because it’s so wonderful, I feel like it should be shared 🙂
- 8 roma tomatoes, cut in half lengthwise
- 1-4 jalapenos, cut in half, stems removed
- 1/2 large onion, skim removed and cut into quarters
- 1/2 bulb garlic, top chopped off
- olive oil
- 1/4 cup fresh cilantro
- Fresh juice from 1/2 a lime
- 1/2 tsp cumin
- 1/2 tsp salt
Salsa Recipe Instructions:
Turn your oven on to broil and move the top rack to the middle of your oven. Lay the tomatoes, onion, jalapeno and garlic on a foil-lined or olive-oil sprayed baking sheet. Drizzle olive oil over vegetables, and put into oven for 5-10 minutes. You’re aiming for a slightly charred look. Stay close by, and check frequently, because it can go from slightly-charred to completely burnt in under a minute.
Seriously, stay very close by, or don’t say I didn’t warn you.
Once the veggies are softened and charred, allow them to cool about 10 minutes. Cut off the top core of the tomatoes and remove the skin. Remove the cloves of garlic from its peels. I recommend using 3-4 garlic cloves, as a starting point. Add more if you love garlic, or less if you don’t. Add all ingredients to a food processor and pulse until smooth.
I like to refrigerate it for at least an hour before serving. This should make about 1 1/2 cups of salsa.
Looking for other Mexican food recipes? Try these favorites!
A few notes about the jalapenos — I have had some jalapenos that are so mild that I can easily eat them raw without so much as a sip of water. I’ve also handled jalapenos with my bare hands and had them burn for hours from the capsaicin that is released. I was once told that the pointier the jalapeno tip is, the hotter the pepper. Not sure if that knowledge is reliable, but I feel like I should issue a little warning. Use gloves when handling raw jalapenos. Add them in small quantities and taste as you go, so you’re not surprised with an insanely hot, inedible dish.
And if you happen to end up with a burning mouth or hands, just grab some milk. Take a drink of milk to calm burning taste buds, or soak your hands in a bowl full of milk to counter-act the capsaicin oils on your hands.
And don’t let these warnings scare you off the jalapenos. They have wonderful flavor and spice… they just need to be handled with care!
Do you like salsa? What is your favorite salsa recipe?
All material on this website is provided for your information only and may not be construed as medical advice or instruction. Posts may contain affiliate links, which helps me buy supplies to make more great posts to share! Please see my Disclaimer Section for additional information.