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Roasted Tomato Salsa

Source of Recipe

From "Southern Appetizers" by Denise Gee


Recipe Introduction

"After a number of pitiful goes at developing the freshest, most authentic-tasting, achingly beautiful salsa, I offer into evidence one that's as close to perfection as possible. Nearly everyone wants this recipe after having it, maybe because of its earthy depth from the roasted vegetables, with the jalape�o adding just the right amount of lift. This salsa goes well with everything without overpowering it. If you want more heat, add an extra roasted jalape�o. This also makes a nice food gift."

List of Ingredients

◦ 1 pound Roma tomatoes, sliced vertically
◦ 2 tomatillos, husked and sliced vertically
◦ 1 medium jalape�o pepper, seeded and sliced vertically
◦ � cup chopped yellow onion
◦ � cup chopped fresh cilantro
◦ 2 cloves garlic
◦ 1 to 1 � tablespoons freshly squeezed lime juice
◦ 1 tablespoon extra-virgin olive oil
◦ 1 tablespoon chopped fresh oregano or 1 teaspoon dried
◦ 1 teaspoon roasted or regular ground cumin
◦ 1 teaspoon chili powder
◦ � to 1 teaspoon salt
◦ � teaspoon ground black pepper


Recipe

Place an oven rack in the position closest to the broiler and set the broiler on the lowest setting. Line a rimmed baking sheet with aluminum foil.

Place the tomatoes, tomatillos, and jalape�o cut-sides down on the prepared baking sheet. Broil the vegetables until they are bubbly and beginning to char, 4 to 5 minutes, then remove from the oven. Flip the vegetables and return them to broil for another 4 minutes.

In a food processor or blender, combine the roasted vegetables (watch it; they'll be hot to the touch), onion, cilantro, garlic, lime juice, olive oil, oregano, cumin, chili powder, salt, and pepper. Pulse until the mixture reaches the desired consistency, scraping down the sides to evenly blend.

Pour the salsa into a storage container, loosely cover with plastic wrap, and let it sit at room temperature for about 30 minutes before adding a tight-fitting cover. Refrigerate for at least 4 hours, but preferably overnight, or up to 5 days. Adjust the seasonings as desired after the flavors have properly united before serving.

Serves 10 to 12
(Makes about 2 � cups)






❧ Note:

I give a range for the salt here, but you may find yourself, as I did, adding the other � teaspoon once the salsa's flavors have melded. The vegetables seem to drink it in better, given time. You may want to add only � teaspoon more or none at all; that's your call.