Roasted Tomato Salsa

So two days after I made marinara, Matt brought in another mess of tomatoes and then left for a week. Still it wasn’t enough to can a batch of salsa.  I thought about more marinara but Gray and I were having chicken and spinach quesadillas for dinner.

chicken and spinach quesadillas

And the truth is that I didn’t feel like blanching and peeling a bunch of tomatoes.

pile of tomatoes

I found a recipe for salsa where you simply wash, core and cut the tomatoes in half and then roast them in the oven at 350 degrees for one hour.  Here’s a link to the recipe that I somewhat followed.  But I think salsa is really a personal taste kind of thing.  I like cilantro but in small amounts.  Matt isn’t a huge lime fan and is a bit of a sissy when it comes to heat.  So here’s my version, which is based on a recipe found on closetcooking.com:

  • 6 pounds of tomatoes cut in half and roasted at 350 degrees for one hour, completely cooled, then chopped
  • 8 jalapenos blistered under the broiler, completely cooled, seeds removed, then diced
  • 2 banana peppers blistered under the broiler, completely cooled, seeds removed, then diced
  • 1/2 a medium onion, diced
  • 4 cloves garlic, minced
  • juice of 1 lime (it was a juicy lime)
  • 2 handfuls cilantro, chopped
  • salt and pepper to taste

I mixed all the ingredients, left the bowl on the counter for an hour, and waited patiently.

salsa

Finally, I dipped a chip — and it was good.  Really good.  Gray and I enjoyed it on our quesadillas.  The remainder — approximately 7 cups — I bagged and put in the freezer.  I’ve never frozen salsa before so I am curious as to how this will turn out.   If it works out, I will ditch my old method for this one.  It is so much easier than the blanching and peeling tomatoes, sterilizing jars, and pulling out the canner version.

 

 

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