Tag Archives: Salsa

Rustic Roasted Tomato Salsa

17 Feb

Who doesnt love salsa? Seriously…..find me someone who doesnt LOVE salsa.

Robb has the Rick Bayless “Mexican Everyday” cookbook. It has become one of our mexican cooking bibles.

We’ve tried a couple of his salsas, and we landed on this one as being the best. (I usually end up adding a bit more heat to it, too – as you can see by the additional random spicy peppers in the pan above)

This tastes divine – you can taste the roasted garlic and peppers. You can taste the freshness of the ingredients. And it’s simple to make. I made it for Mexican Supper Club back in October and it was a huge hit. I made a regular batch and then I made a SPICY batch for John and I.

Salsa is already a party food staple. Why not make your own at home? It’s so much healthier for you and you can modify it however you like!

Dip into it!!!!

Rustic Roasted Tomato Salsa

Ingredients:

  • 2 jalapenos (or 4 serranos/1 habanero)
  • 3 garlic cloves, unpeeled
  • ½ cup finely chopped white onion
  • One 15 oz can diced tomatoes- fire roasted, in juice
  • 1/3 cup loosely packed roughly chopped cilantro
  • 1-2 tsp of fresh lime juice
  • ½ tsp Salt

Directions:

Remember to wear gloves when you handle/chop the spicy peppers – dont want to burn your skin or touch your eye later on!

Set 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 and 15 mins for the garlic.

While chiles and garlic roast, scoop onion into strainer and rinse under cold water. Shake off excess water and pour into medium bowl.

Pull stems off the roasted chiles and peel papery skins off the garlic. Scoop them into the 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 mixture into the bowl with the onion. Add cilantro and stir thoroughly.

Thin with water if necessary to give salsa an easier consistency (I typically do not do this). Taste and season with lime juice and salt – I tend to go heavy on these two items.

NOTE: If making salsa ahead of time, refrigerate and don’t add onions and cilantro until ready to serve.

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Renee’s Salsa

28 Jun

I call this recipe “Renee’s Salsa” because it’s Renee’s Salsa. My friend, Renee, makes this every time I see her – whether it’s at my house or Melissa’s house, or St. Maarten at “The Villa”…..granted, I dont see Renee that often – I am lucky if it’s once a year! So I always look forward to her salsa.

Ingredients

But I dont have to look forward to my next visit with Renee just for the salsa! I can make it on my own…..I still believe that Renee makes it best. But this is a really really simple salsa recipe and is easy to vary in spiciness and flavor!

Turns a lil darker after boiling

Note: This is NOT a chunky salsa. This is a smooth salsa.

Homemade Salsa

Ingredients: 
  • 1 can Ro-Tel tomotoes and green chilies
  • 1 small onion
  • 3 cloves garlic (more or less, to taste)
  • 1 cup fresh cilantro
  • juice of 1/2 lemon
  • juice of 1/2 lime
  • some salt
  • some pepper
Directions:
Blend all ingredients until they look like … well … salsa.  Then cook it until it boils.  Ta dum.
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