Introduction: Slow-Roasted Tomato-Jalapeño Salsa
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
- 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.)
Participated in the
Meat Free Meal Challenge