Friday, April 22, 2016

Roasted Tomato Salsa

I've put quite a few salsa varieties on here and it looks like I'm not slowing down anytime soon. This one is really quite easy. Since you are blending the ingredients together you don't have to worry about getting carefull, bite sized pieces, you can use larger chunks which makes this a quicker, simpler salas to prep for.

You might notice there doesn't seem to be much salsa in the bowl in my picture. Well, my wife and I didn't have very good self control and started eating it before I had taken any pictures of the finished product. Don't worry, the recipe makes plenty, and if you have a larger skillet, it can be easily doubled.

5 roma tomatoes
1 jalapeno, sliced*
½ red onion, sliced
2 cloves of garlic, crushed
Salt and pepper
½ t of cumin
2 T of olive oil

Turn your broiler on high and move an oven rack to the 2nd highest position.

Cut the tomatoes in half, and place in a 10 inch cast iron skillet, add the jalapeno, onion, crushed garlic, and then stir in salt, pepper, and the cumin. Toss with the olive oil to coat.

Place under the broiler and roast, stirring every 3 minutes, until a light level of char builds on the edges of the tomatoes. Remove it from the oven and let it cool to room temp before blending to a desired consistency.

Serve and enjoy or refrigerate to enjoy later.

*Don't worry about seeding the jalapenos, the high heat that they will be subjected to will dull the fire.

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