Monday, March 21, 2011
Rustic Roasted Tomato and Garlic Salsa
I spotted this recipe on another blog early last week and couldn't wait to try it. My regular go-to salsa is AWESOME but I wanted to try this one because of the technique of pan roasting the jalapeno pepper and garlic.
This salsa did need a little adjusting for me, mainly because of the spiciness. I've realized I'm more of a mild salsa kind of girl. But that is the great thing about salsa. If you make a batch following a recipe and it isn't to your tasting, simply add a little more of what is missing. If too much spice is the problem, just add a little more tomato to mellow out the heat. Chances are you will not have a problem with the extra amount of salsa you just made :)
Homemade salsa is so much better than anything you can buy in a jar. The fresh cilantro makes it so good! Which reminds me... I can't wait to start planting my herbs this season. I actually know very little about gardening but I sure do love having fresh herbs on hand. I typically grow cilantro, basil, parsley, mint, rosemary,chives, oregano and dill.
Here are some pictures from last year's mini harvest.
I love flat leaf parsley. I use it in so many recipes and as a garnish. Plus, this hearty plant usually lasts for me till mid-December...not bad for a little packet of seeds.
2 fresh jalapeño chiles (or 4 serranos, 1 or 2 habaneros or practically any fresh chiles)
2 cloves garlic, unpeeled
1/2 cup finely chopped white onion
1 15-oz can diced tomatoes in juice (preferably fired-roasted)
1/3 cup (loosely packed) roughly chopped cilantro
Lime juice to taste
Set a small skillet over medium heat. Lay the chiles and garlic in the skillet and dry-roast until soft and blotchy black in spots, about 10 minutes for the chiles, about 15 minutes for the garlic.
While the chiles and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess water and pour into a medium bowl.
Pull the stems off the chiles and peel the papery skins off the garlic. Scoop them into a food processor and pulse until they are finely chopped. Add the tomatoes, with their juice, re-cover and pulse a few more times, until the mixture is as coarse or smooth as you want your salsa to be.
Pour the tomato mixture into the bowl with the onion. Add the cilantro and stir thoroughly. Thin with a little water if necessary to give the salsa an easily spoonable consistency. Taste and season with the lime juice and salt (usually about 1/2 tsp). If not serving within an hour or two, cover and refrigerate. If you don’t plan to serve it within a few hours, wait until you’re ready to serve the salsa before adding the onions and cilantro.
Source: Smells Like Home, originally from Rick Bayless, Mexican Everyday