Roasted Tomato and Garlic Salsa Ingredients:
- 15 - 20 plum tomatoes (also called Roma, aim for about 2 & 1/4th lbs), halved
- 1 large yellow (sweet) onion, cut in eighths
- 3 jalapenos, halved
- 25 cloves of garlic, peeled
- 3/4 Cup cilantro leaves, not packed
- olive oil
- salt
- pepper
Roasted Tomato and Garlic Salsa Directions:
- Place tomatoes, onion, garlic and jalapenos (cut side up) on a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast at 350 degrees for approximately 45 - 60 minutes (until onions are translucent and veggies have some char, 55 minutes was perfect for me).
- Remove from oven and allow to cool for 15 to 20 minutes.
- Pulse in food processor with cilantro and a pinch or two of salt, until desired consistency is reached. (Be sure not to overload your processor, this may take two batches.)
- Enjoy!
----------
{Looking for more Mama? Come and meet the rest
of my family at April's Little Family, then join me on
Facebook, Twitter, Pinterest, StumbleUpon, and Flickr!}
-Also be sure to check out my Amazon store for everything I love to use in the kitchen!-
{Looking for more Mama? Come and meet the rest
of my family at April's Little Family, then join me on
Facebook, Twitter, Pinterest, StumbleUpon, and Flickr!}
-Also be sure to check out my Amazon store for everything I love to use in the kitchen!-
1 comments:
Thanks for the recipe! Made it tonight and it was very good! I just used regular tomatoes instead of the Roma's(they're pricey here) and they worked just fine. Used one head of garlic. The smell of the veggies roasting was torture. The consistency was weird at first, I usually make a regular chunky salsa so we're not used to salsa like this, but the flavor was fantastic and it holds onto the chip much better than a chunky salsa. Hubby is requesting I can some so we have it around LOL.
Post a Comment