Introduction: Slow-Roasted Tomato-Jalapeño Salsa

About: I'm a mechanical engineer in the Eindhoven region. In my spare time I like to make random stuff, both usefull and especially useless.

I tried to make salsa once with slow-roasted tomatoes from some recipes I combined from a Mexican cookbook I have at home. After some trial and error I discovered the taste was much better when served still a bit warm. So again some trials and eventually came up with this recipe. Enjoy!

Step 1: Ingredients:

  • 4 tomatoes
  • 2 or more jalapenos to taste, 3 will be best for most people. (2 is not spicy, 3 a bit spicy, 4 spicy-ish, etc.)
  • 2 small red onion
  • 2 cloves of garlic
  • 1-2 tablespoons of dried oregano
  • vegetable-stock
  • lime-juice
  • Cilantro to taste

Step 2: Slow-Roast Tomatoes, Jalapeño & Onion

  • Pre-heat oven 95°C (200F)
  • Slice tomatoes & jalapenos in half and place with cut upwards in oven for about 3 hours. Jalapenos may go a bit faster, so remove them before the tomatoes if that is the case.
  • Wrap onion in aluminium foil and place in oven about 45-60 minutes (depending on size) at the end of the cooking time of the tomatoes & jalapenos.
  • Let it cool down such that you can process it.
  • Mash/blend until you have a nice salsa.

Step 3: Combine, Blend and Flavour to Taste

  • Crush the garlic and finely chop it.
  • Add the chopped garlic and the rest of the ingredients to the salsa.
  • Let the salsa cool down a bit while the flavors mix through the salsa.
  • Serve the salsa while it is still a bit warm.
  • If you have left-overs, keep it in the fridge and serve cold. (I never tried to heat it back up, but I guess it should be possible.)
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