How to Make Zesty Roasted Tomato Salsa

This zesty salsa recipe is fairly easy to make and is a great way to use up your surplus tomatoes. This recipe is flexible enough that you can add a few more or a few less tomatoes and it will still turn out well.

Roasting the vegetables gives this salsa a deeper flavor. The seasonings can be adjusted to your individual taste. Roasted tomato salsa will keep in the refrigerator for about five days. Leftover salsa can be frozen or canned in a boiling water canner.

Makes about five cups.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Approx. 3 pounds ripe tomatoes
• Two small yellow onions
• Two tsp granulated garlic (equals 4 cloves garlic) or to taste
• 2/3 cups cilantro, chopped
• 2 tsp salt, or to taste
• 1 TBS Cider Vinegar
• 4 to 6 chili peppers, stems removed
• ½ cup water
• Finely chopped jalapeño peppers & jalapeño juice, to taste
• Baking Sheets
• Tongs
• Rubber spatula or wooden spoon
• Food Processor
• Large Saucepan

1. 
    
   Roasted tomatoes.

   Set your oven to Broil and preheat. Lay the tomatoes and the peppers whole on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until roasted and blackened in spots. The tomato skins will split and may begin to curl.
   
   Using tongs, turn the tomatoes and the peppers over. Roast for an additional 6 minutes, or until they start to blacken. Remove from the broiler and set aside to cool.

2. Peel and slice one of the onions into 1/4 inch thick slices. Place on a baking sheet and broil until the onion just starts to brown.
   
   Turn the onion slices over and sprinkle with the granulated garlic. Broil until the garlic begins to turn brown. Remove from the broiler and set aside to cool.

3. Peel and dice the remaining onion. Place this onion in a saucepan large enough to hold all the ingredients. Add enough water to barely cover the onions. Bring to a boil, reduce heat to simmer, and simmer until the onion is tender. Add more water as necessary to keep the onions from sticking to the bottom of the saucepan. Reduce to very low heat.
   
   Remember to watch carefully so the onions don't boil dry. It is okay if they brown a bit.

4. 
    

   Meanwhile, place the peppers and the broiled onion slices and garlic in the food processor and chop until the pieces are fairly small and uniform in size. Using the spatula or wooden spoon, scrap the chopped peppers and chopped broiled onions into the saucepan with the chopped onion and water.

5. Without rinsing the food processor, place the broiled tomatoes and the tomato juices in the food processor. Puree until they are a size you like, adding enough water to give the salsa desired consistency.
   
   Add the pureed tomatoes to the saucepan with the other ingredients.

6. Add the chopped cilantro to the saucepan. Bring to a boil and reduce to simmer. Add the salt, the vinegar, and the finely chopped jalapeño peppers & jalapeño juice. Simmer for a few minutes to blend the flavors.
   
   Taste test and adjust the seasonings as desired.

7. Refrigerate, covered for several hours or overnight. Serve cold.

Tips & Warnings

• Before broiling, remove and discard any parts of the vegetables you wouldn't want to eat.
• If you are using large tomatoes, especially tomatoes with thick skins, you will have a more attractive salsa if you peel the tomatoes. It is not necessary to peel cherry tomatoes.
• The cilantro has a fairly strong taste at first. It tastes better the next day.
• Fresh cilantro often has dirt around the stems. Wash thoroughly before chopping and adding to your recipe. You will probably have some freshly chopped cilantro left over. You can freeze the left over cilantro in a freezer bag for next time.
• Add the jalapeño peppers & jalapeño juice sparingly, tasting as you go.