There is nothing like late night TV, chips and salsa. I have made salsa time and time again. I love it. It’s easy, it keeps well in the refrigerator and it’s healthy.
This time around I decided to roast 1/2 the tomatoes and 1 pepper I had gotten in my CSA box. Roasting the veggies gave the salsa a nice rich depth and a nice sweetness to the salsa. My family loved it.
I love making salsa because there are no measurements. Throw it all into a food processor and go.
This is what I used to make mine:
- Four tomatoes (2 roasted, 2 roughly cut up) and 1 jalapeno pepper roasted
- 1 onion
- 1 handful of cilantro
- 2 cloves of garlic
- pinch of salt
- black pepper to taste
If you have never roasted veggies before it’s easy. Just put your veg on the bottom of a shallow roasting pan and drizzle with olive oil. Roast in a 400 degree oven until soft and the skins are a little dark. Let cool completely.
It’s up to you if you want to leave the seeds of the pepper in the salsa or take them out. We like our a little on the hot side.
Throw the cooled veg into a food processor with the rest of the ingredients and pulse until well blended.
Store in an airtight container. Enjoy whenever. Jeff and I like ours on the couch while watching Storage Wars. haha.