Basic Roasted Salsa
Heat the broiler to high. If using large tomatoes, cut tomatoes in half. Arrange tomatoes, cut side down, on a large baking sheet with onion slices, whole unpeeled garlic clove, and pepper (as shown below). Place the baking tray in the oven for about 8 minutes until charred on top.
Once pepper and onions are slightly charred, remove from oven. Flip onions, pepper and garlic cloves, and place the tray back into the oven for about 6-8 more minutes until other side is charred.
Remove baking tray from oven. Slice the pepper in half lengthwise, and remove seeds. Pop the garlic out of the peel. Add tomatoes, onion, half the jalapeno (or whole for a hotter salsa… or leave the pepper out for mild salsa!), garlic cloves, lime juice and cilantro to a blender or food processor. Pulse several times until salsa is the desired consistency, and add salt to taste. I like to leave mine a little chunky.
Allow salsa to cool completely. Store in mason jars or airtight container in the refrigerator for about 5-7 days.
**Serve with tortilla chips, on top of scrambled eggs, or with your favorite taco, burrito or quesadilla recipe. Also a great addition to Mexican-style grain bowls.
About 2.5 lbs. fresh tomatoes (I used 1 pint of cherry tomatoes + 2 heirlooms)
1 medium red or sweet onion, peeled _ sliced into rounds about 1/4 in. thick
1 small jalapeno pepper
2-3 cloves of garlic, whole + unpeeled
Juice from 1 lime
1/4 c. chopped fresh cilantro
Salt to taste
Food processor or high-powered blender
5 minute prep
15 minute inactive cook time
5 minute active cook time
Vegan, paleo, vegetarian, gluten-free, dairy-free, nut-free