Rustic Roasted Tomato and Garlic Salsa

I’ve been on a big Mexican food kick recently.  It may have to do with a new cookbook purchase, but I’m pretty sure these Mexican cravings have more to do with my craving warmer weather than anything else.  While my friends in the South and Texas have planted their gardens already, I gave an exuberant shout of joy this past weekend when I saw that my raised vegetable beds were once again visible.  After looking out at a perpetually snow-covered yard since the day after Christmas (no joke), this one sign of spring was a big one for me.  And if you’re in the need for some heat as well, this salsa definitely brings it.  Both smoky and sweet at the same time, the heat sneaks up on you and it quite literally lit me on fire.  I must have gotten an extraordinarily hot jalapeño because I made the full recipe as written and even though I cut out the second jalapeño, my eyelids were sweating.  It was bad…but this salsa is just so addictive that I kept going back.  Adjust the amount and/or kind of peppers you use to your taste but don’t skip the dry roasting process.  Not only is it the coolest thing ever to actually roast garlic and peppers on your stovetop (in 10-15 minutes instead of heating the oven up for 30-45 minutes!), but the roasted garlic flavor can’t be supplemented.

Rustic Roasted Tomato and Garlic Salsa

Yield: about 1 ½ cups

Ingredients

  • 2 fresh jalapeño chiles (or 4 serranos, 1 or 2 habaneros or practically any fresh chiles)
  • 2 cloves garlic, unpeeled
  • ½ cup finely chopped white onion
  • 1 15-oz can diced tomatoes in juice (preferably fired-roasted)
  • 1/3 cup (loosely packed) roughly chopped cilantro
  • Lime juice to taste
  • Salt

Instructions

  1. Set a 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, about 15 minutes for the garlic.
  2. While the chiles and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess water and pour into a medium bowl.
  3. Pull the stems off the chiles and peel the papery skins off the garlic. Scoop them into a 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.
  4. Pour the tomato mixture into the bowl with the onion. Add the cilantro and stir thoroughly. Thin with a little water if necessary to give the salsa an easily spoonable consistency. Taste and season with the lime juice and salt (usually about 1/2 tsp). If not serving within an hour or two, cover and refrigerate. If you don’t plan to serve it within a few hours, wait until you’re ready to serve the salsa before adding the onions and cilantro.

Source

source: Mexican Everyday by Rick Bayless

http://www.smells-like-home.com/2011/03/rustic-roasted-tomato-and-garlic-salsa/

Rustic Roasted Tomato and Garlic Salsa

  • Prep Time: 5min
  • Cook Time: 15min
  • Yield: about 2 cups

Ingredients

2 fresh jalapeño chiles (or 4 serranos, 1 or 2 habaneros or practically any fresh chiles)
2 cloves garlic, unpeeled
½ cup finely chopped white onion
1 15-oz can diced tomatoes in juice (preferably fired-roasted)
1/3 cup (loosely packed) roughly chopped cilantro
Lime juice to taste
Salt

Instructions

  • 01

    Set a 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, about 15 minutes for the garlic.

  • 02

    While the chiles and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water.  Shake off the excess water and pour into a medium bowl.

  • 03

    Pull the stems off the chiles and peel the papery skins off the garlic. Scoop them into a 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.

  • 04

    Pour the tomato mixture into the bowl with the onion.  Add the cilantro and stir thoroughly.  Thin with a little water if necessary to give the salsa an easily spoonable consistency.  Taste and season with the lime juice and salt (usually about ½ teaspoon).  If not serving within an hour or two, cover and refrigerate.  If you don’t plan to serve it within a few hours, wait until you’re ready to serve the salsa before adding the onions and cilantro.

we love to see what you make!

tag what you make with #smellslikehomeblog on Instagram and follow along with me in my New England kitchen!

@smellslikehomeblog
  • March 14, 2011 at 4:44 AM

    This looks delicious! Will be making ASAP :o)
    LOVE your blog!

  • March 14, 2011 at 5:56 AM

    This salsa sounds just delightful! Perfect for summer and spring!

  • March 14, 2011 at 8:31 AM

    Boy, I can imagine several things that salsa would be perfect on!

  • March 14, 2011 at 8:32 AM

    Incredible looking salsa. I love the lime/cilantro mix. Yummy.

  • March 14, 2011 at 8:45 AM

    Mmm, love homemade salsas, especially since here in the Netherlands you can’t find any good ones at the store. I will definitely be trying this recipe !

  • March 14, 2011 at 10:25 AM

    This is my go-to salsa recipe as well. And thanks to this recipe, I can never *not* roast my garlic and peppers when I make salsa.

    You should try the roasted tomatillo salsa from his book – it is my very favorite salsa ever!

  • March 14, 2011 at 11:50 AM

    luv the colour,must hve been yum

  • March 14, 2011 at 2:12 PM

    This is my very favorite tomato salsa! It tastes just like the stuff we get at one of our favorite restaurants.

  • March 14, 2011 at 6:51 PM

    I love that the tomatoes are roasted! And the garlic also gives it some kick, I bet!

  • March 14, 2011 at 7:21 PM

    I never get sick of Mexican food! This salsa looks so fresh and delicious. Love your photos too!

  • Laurel
    March 14, 2011 at 7:29 PM

    That salsa looks amazing, and I love Rick Bayless! I’d love for you to submit this to the M&T Spotlight at http://www.makeandtakes.com/spotlight

  • March 14, 2011 at 9:06 PM

    Fabulous photo! I think I could eat a whole bowl of your delicious looking salsa~

  • March 15, 2011 at 4:56 PM

    This looks amazing. I love mexican food as well.

  • March 15, 2011 at 9:51 PM

    Yes, I think craving Mexican food is like craving warm weather. I’m with you on that one. This salsa looks really wonderful. Thanks for sharing this recipe.

  • March 16, 2011 at 11:32 PM

    i love mexican food so much, but have never found a mexican cookbook i like. i’m definitely going to look at this one 🙂

  • Vanessa Rivera
    February 7, 2012 at 4:29 PM

    I happened to buy the book and make this before I saw it on your sight, but I just wanted to give a review. It is soooooooo good!!! I loved this salsa!! 🙂 The only thing I did differently was pulse the cilantro in the food processor too cause I do not like big chunks of cilantro, but this salsa was great!!! 🙂

Leave a Comment

You Might Also Like: