This is a recipe I found for the Salsa Negra (or Salsa Baja) from Baja Fresh. The trick behind the flavor (and color) in this recipe is the heavily roasted tomatoes.

Here are the ingredients for the recipe:
10 large tomatoes for grilling/broiling
2 jalapenos (adjust amount for heat)
1 tbsp lemon juice
1/2 large onion - coarsely chopped
1 tbsp garlic - chopped
1 can clear chicken/vegetable broth
1/4 cup olive oil
1/2 cup cilantro - chopped
2-3 fresh tomatoes - diced
Salt to taste

Step 1: Prepare the Tomatoes

Set your oven to Broil - High.
Cover a cookie sheet with aluminum foil, and coat with a non-stick cooking spray.
Cut tomatoes in half and place, cut side up, on cookie sheet.
Sprinkle with salt
Place the tomatoes in the oven and leave them to broil for 45 minutes to an hour (depending on your oven.

<p>The pics only show broiling the tomatoes, but step three shows jalape&ntilde;os on the tray too. Should I broil them too and just add later?</p>
<p>I'll definitely be trying this.</p>
Nice alternative way to blacken tomatoes inside using oven. Now I can make salsa in the winter. <br /> <br /> If you have the option however, leave them whole, coat them in Crisco and cook them on a charcoal grill flipping once starting with top down. Turns out fantastic and gives you the flame grilled taste.
This is my FAVORITE&nbsp;kind of salsa! I&nbsp;thought it was chipotle or something that made it the color it is.&nbsp; I'm so going to remember this recipe!<br />
&nbsp;Ok, this looks WRONG. &nbsp;But I gotta tell ya, if this is wrong, then I don't wanna be right! &nbsp;It is DELICIOUS!

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