I haven’t met a soul yet who can resist Mexican restaurant salsa and chips. We get full before our meal comes. Amirite?
How spiffy would it be to make your own salsa at home and have the power of making your salsa as mild or spicy as you like? How awesome would it be to have the power to say you’ll skip the 2,794-calorie burrito platter and just get full on the chips & salsa freebies?
Your answer is here. Let’s salsa.
If oven-roasting, preheat oven to 350F. If grilling, turn grill on medium-high.
- 4 tablespoons olive oil
- 6 medium tomatoes, stemmed & cut in quarters (I like vine-ripened but fresh outta the garden are for sure the best)
- 1 medium red onion, peeled and cut into quarters 1-3 jalepeno peppers, stemmed & cut into quarters (removing seeds is optional)
- 4 garlic cloves, remove peels after roasting
- Sea salt
- Freshly ground pepper
- 2 tablespoons tomato paste (optional, great addition when using out-of-season tomatoes)
- Juice of half a lime
- 3 green onions, roots removed then diced
- 1 bunch of cilantro, leaves only
Drizzle a couple of tablespoons of olive oil over a half sheet pan that has sides. Place tomatoes, onion, peppers, and garlic cloves on pan. Drizzle with a couple more tablespoons of olive oil. Sprinkle with sea salt and pepper. Place pan in oven for about 20 minutes or until sizzling. If grilling, place larger items on grill and turn occasionally until charred on outside edges. Place smaller items in a cast iron pan drizzled with olive oil to heat up.
Place all ingredients into a large food processor and pulse until the texture of restaurant salsa as pictured above. Sample with a tortilla chip to be sure the flavoring is right and that there is enough salt to bring out all the gorgeous flavors of your salsa.
Now that you’ve saved 2,794 calories, let’s do margaritas, you zesty little thing.