Roasted Tomato Salsa II: A Smoky, Flavor-Packed Delight
Roasted Tomato Salsa is a cornerstone of many kitchens, a versatile condiment that elevates everything from tortilla chips to grilled meats. This recipe, Roasted Tomato Salsa II, builds upon the classic, intensifying the smoky notes and adding a depth of flavor that will leave you craving more. We’re talking charred tomatoes, sweet onions, fiery peppers, and fragrant garlic, all blended together into a vibrant and utterly addictive salsa. Get ready to ditch the store-bought stuff because once you taste this homemade version, you’ll never go back.
## Why Roast Your Salsa Ingredients?
The key to a truly exceptional salsa lies in the roasting process. Roasting the tomatoes, onions, peppers, and garlic brings out their natural sweetness and creates a smoky char that adds an incredible depth of flavor. Here’s why roasting is superior to using raw ingredients:
* **Enhanced Sweetness:** Roasting caramelizes the natural sugars in the vegetables, resulting in a sweeter, more complex flavor.
* **Smoky Flavor:** The charring process imparts a smoky aroma and taste that is simply irresistible.
* **Improved Texture:** Roasting softens the vegetables, making them easier to blend into a smooth and consistent salsa.
* **Reduced Acidity:** Roasting can help to reduce the acidity of the tomatoes, resulting in a salsa that is easier on the stomach.
## Ingredients You’ll Need
This recipe uses simple, fresh ingredients that are easy to find at most grocery stores. Here’s what you’ll need:
* **Tomatoes:** 2 pounds Roma tomatoes (about 8-10), halved lengthwise
* **Onion:** 1 medium yellow onion, quartered
* **Jalapeño Peppers:** 2 jalapeño peppers, stemmed (leave seeds in for extra heat, remove for milder salsa)
* **Garlic:** 6 cloves garlic, unpeeled
* **Cilantro:** 1/2 cup fresh cilantro, roughly chopped
* **Lime Juice:** 2 tablespoons fresh lime juice
* **Olive Oil:** 2 tablespoons extra virgin olive oil
* **Cumin:** 1 teaspoon ground cumin
* **Salt:** 1 teaspoon, or to taste
* **Black Pepper:** 1/2 teaspoon, or to taste
* **Optional:** 1/4 cup water, if needed to adjust consistency
**Ingredient Notes and Variations:**
* **Tomatoes:** Roma tomatoes are preferred because they have a meaty texture and less water content, which results in a thicker salsa. However, you can use other types of tomatoes such as vine-ripened or heirloom tomatoes. Just be sure to adjust the cooking time accordingly.
* **Onion:** Yellow onion provides a good balance of sweetness and sharpness. You can also use white onion or red onion, but the flavor profile will be slightly different.
* **Jalapeños:** Jalapeños add a moderate amount of heat. If you prefer a milder salsa, remove the seeds and membranes before roasting. For a spicier salsa, leave the seeds in or add another jalapeño. You can also substitute other types of peppers such as serrano peppers or habanero peppers for a different level of heat.
* **Garlic:** Roasting the garlic cloves in their skins mellows out their flavor and makes them sweet and creamy.
* **Cilantro:** Fresh cilantro is essential for adding a bright, herbaceous flavor to the salsa. If you don’t like cilantro, you can substitute it with fresh parsley.
* **Lime Juice:** Fresh lime juice adds acidity and brightness to the salsa. Bottled lime juice can be used in a pinch, but fresh is always better.
* **Cumin:** Cumin adds a warm, earthy flavor that complements the other ingredients. You can also add other spices such as chili powder or smoked paprika.
* **Salt and Pepper:** Season to taste.
* **Sweetener:** For extra sweetness add a teaspoon of maple syrup after blending.
## Step-by-Step Instructions
Follow these simple steps to make the best Roasted Tomato Salsa ever:
**Step 1: Prepare the Vegetables**
* Preheat your oven to 400°F (200°C). Adjust the rack to the middle position.
* Wash and dry the tomatoes, onion, and jalapeño peppers.
* Halve the Roma tomatoes lengthwise.
* Quarter the yellow onion.
* Stem the jalapeño peppers (remove seeds for milder salsa).
* Leave the garlic cloves unpeeled.
**Step 2: Roast the Vegetables**
* Line a baking sheet with parchment paper for easy cleanup.
* Arrange the tomatoes, onion, jalapeño peppers, and garlic cloves on the baking sheet in a single layer.
* Drizzle the vegetables with olive oil.
* Sprinkle with salt and pepper.
* Roast in the preheated oven for 25-30 minutes, or until the tomatoes are softened and slightly charred, and the onion is tender.
* Remove the baking sheet from the oven and let the vegetables cool slightly.
**Step 3: Peel the Garlic**
* Once the garlic cloves are cool enough to handle, squeeze them out of their skins. The roasted garlic should be soft and creamy.
* Discard the garlic skins.
**Step 4: Blend the Salsa**
* Transfer the roasted tomatoes, onion, jalapeño peppers, and garlic to a food processor or blender.
* Add the cilantro, lime juice, and cumin.
* Pulse until the salsa reaches your desired consistency. For a chunky salsa, pulse a few times. For a smoother salsa, blend for longer.
* If the salsa is too thick, add water, one tablespoon at a time, until it reaches your desired consistency.
**Step 5: Season and Adjust**
* Taste the salsa and adjust the seasoning as needed. Add more salt, pepper, or lime juice to taste.
* If you prefer a sweeter salsa, add a pinch of sugar or a drizzle of honey.
* If you prefer a spicier salsa, add a pinch of cayenne pepper or a few drops of hot sauce.
**Step 6: Chill and Serve**
* Transfer the salsa to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
* Serve chilled with tortilla chips, tacos, burritos, grilled meats, or your favorite Mexican dishes.
## Tips for the Best Roasted Tomato Salsa
* **Don’t overcrowd the baking sheet:** Make sure the vegetables are arranged in a single layer on the baking sheet. Overcrowding will cause the vegetables to steam instead of roast.
* **Use a high-quality olive oil:** The quality of the olive oil will affect the flavor of the salsa. Use a good-quality extra virgin olive oil for the best results.
* **Adjust the heat to your liking:** If you prefer a milder salsa, remove the seeds and membranes from the jalapeño peppers. For a spicier salsa, leave the seeds in or add another jalapeño or a different type of pepper.
* **Don’t over-blend:** Over-blending the salsa can result in a watery texture. Pulse the food processor or blender until the salsa reaches your desired consistency.
* **Taste and adjust the seasoning:** Taste the salsa after blending and adjust the seasoning as needed. Add more salt, pepper, lime juice, or other spices to taste.
* **Let the salsa chill:** Chilling the salsa for at least 30 minutes allows the flavors to meld and develop. The salsa will taste even better the next day.
* **Use a broiler:** For an even smokier flavor, you can broil the vegetables for the last few minutes of roasting. Keep a close eye on them to prevent burning.
* **Add other vegetables:** Feel free to add other vegetables to the roasting pan, such as bell peppers, poblano peppers, or tomatillos.
## Serving Suggestions
Roasted Tomato Salsa is incredibly versatile and can be used in a variety of ways. Here are a few serving suggestions:
* **With Tortilla Chips:** This is the most classic way to enjoy salsa. Serve with your favorite tortilla chips for a delicious and easy appetizer.
* **On Tacos and Burritos:** Top your tacos and burritos with a generous dollop of Roasted Tomato Salsa for added flavor and spice.
* **With Grilled Meats:** Serve salsa alongside grilled chicken, steak, or fish for a flavorful and healthy meal.
* **In Eggs:** Add a spoonful of salsa to your scrambled eggs or omelets for a Southwestern-inspired breakfast.
* **As a Dip for Vegetables:** Serve salsa as a dip for raw vegetables such as carrots, celery, and cucumbers.
* **In Soups and Stews:** Add a spoonful of salsa to your favorite soups and stews for added flavor and spice.
* **On Nachos:** Use salsa as a topping for nachos, along with cheese, sour cream, and guacamole.
* **As a Marinade:** Use salsa as a marinade for chicken, steak, or fish.
* **Mixed with Cream Cheese:** Blend salsa with softened cream cheese for a quick and easy dip.
## Storage Instructions
* **Refrigerator:** Store Roasted Tomato Salsa in an airtight container in the refrigerator for up to 5-7 days.
* **Freezer:** Salsa can be frozen for up to 2-3 months. Transfer the salsa to a freezer-safe container, leaving some headspace for expansion. Thaw in the refrigerator overnight before serving. The texture may change slightly after freezing, but the flavor will still be delicious.
## Nutritional Information (Approximate)**
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
* Serving Size: 2 tablespoons
* Calories: 25
* Fat: 2g
* Saturated Fat: 0.3g
* Cholesterol: 0mg
* Sodium: 100mg
* Carbohydrates: 2g
* Fiber: 1g
* Sugar: 1g
* Protein: 0.5g
## Recipe Card
**Roasted Tomato Salsa II**
**Yields:** About 2 cups
**Prep time:** 15 minutes
**Cook time:** 25-30 minutes
**Ingredients:**
* 2 pounds Roma tomatoes (about 8-10), halved lengthwise
* 1 medium yellow onion, quartered
* 2 jalapeño peppers, stemmed (seeds removed for milder salsa)
* 6 cloves garlic, unpeeled
* 1/2 cup fresh cilantro, roughly chopped
* 2 tablespoons fresh lime juice
* 2 tablespoons extra virgin olive oil
* 1 teaspoon ground cumin
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* Optional: 1/4 cup water, if needed
**Instructions:**
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange tomatoes, onion, jalapeños, and garlic on the baking sheet. Drizzle with olive oil, and season with salt and pepper.
3. Roast for 25-30 minutes, or until tomatoes are softened and slightly charred.
4. Let cool slightly. Squeeze garlic cloves out of their skins and discard skins.
5. Transfer roasted vegetables to a food processor or blender. Add cilantro, lime juice, and cumin.
6. Pulse until desired consistency is reached. Add water, if needed, to adjust consistency.
7. Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving.
**Notes:**
* Adjust the amount of jalapeños to control the heat level.
* For a smokier flavor, broil the vegetables for the last few minutes of roasting.
* Store in an airtight container in the refrigerator for up to 5-7 days.
## Conclusion
Roasted Tomato Salsa II is a simple yet incredibly flavorful condiment that will elevate any dish. The roasting process brings out the natural sweetness of the vegetables and adds a smoky depth that is simply irresistible. Whether you’re serving it with tortilla chips, tacos, or grilled meats, this homemade salsa is sure to be a crowd-pleaser. So, ditch the store-bought stuff and give this recipe a try. You won’t be disappointed!
Enjoy your delicious homemade salsa!