Sunday, July 22, 2012

Roasted Tomato Salsa

Roasted tomato salsa
so darn easy.
Ok, so I started messing around with salsa recipes.  I wanted fresh tomato salsa and most of the recipes called for canned tomatoes.  I also, love slow roasted tomatoes, so I decided to incorporate that into my salsa.  I go to the farmer's market every weekend.  last weekend I got a mixture of some awesome peppers.  Don't even ask me what they are.  I don't even remember which ones are unbearable hot and which ones are mild.  So, I added 3 different big red and green one, one jalepeno, and one small red one(I know those are HOT).  Here is how I made my salsa.

6 medium to large fresh tomatoes
3 mild to hot peppers (I know at least one of them was a jalepeno)
1 1/2 onion (red yellow or white...really made no difference but I prefer red)
2-3 tsp minced garlic
1/4 cup olive oil
1 can rotel drained
1/2 cup cilantro (or how much ever you like)
1 tsp sugar
1 tsp salt
1 tsp cumin
juice of one lime

preheat oven to 250 degrees.  I cut the tomatoes in 1/3s and put them on a cookie sheet.  Cut 1 onion in 1/4s and lay them across the tomatoes willy nilly.  evenly spread minced garlic over that then sprinkle with the olive oil.  I also top it off with a few sprinkles of taco seasoning.  put in the oven for 2 hour or until veggies get a little brown.
put in blender or food processor along with the juices in the bottom of the pan.  add remaining ingredients and pulse or blend.  Enjoy in cooking or with tortilla chips....YUM.  roasting the tomatoes really do make a difference.

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