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My Utensil Crock

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12.09.2018

15 Minute Roasted Tomato Salsa

Roasted Tomato Salsa ~ by My Utensil Crock

Today was a perfect Salsa and Chips Day in Washington, D.C.

Roasted Tomato Salsa ~ by My Utensil Crock

What do I mean by that?  The kind of day when I want to snack a lot, and don’t mind the oven on for a while.

Winter has arrived, as evidenced by Winter Storm Diego wreaking havoc a bit to the south, and my hands and neck getting itchy again. Yeah, I have a weird winter thing. Anyway! Today was chilly, and after a nice long walk with Tazewell this morning, I realized it was a great day for homemade chips and salsa. In August I posted about the Easy Roasted Tomatillo Salsa I immediately became obsessed with – I made several batches in rapid succession, as soon as I would get low on the last. I kept a fresh batch in the fridge for months and used it to top everything from brunch egg bakes to chicken.

Roasted Tomato Salsa ~ by My Utensil CrockToday I wanted to make this Roasted Tomato Salsa – made the same way (broil and food processor), in the same number of minutes (under 15). For chips, this recipe takes about 20 minutes per batch, which was perfect to keep my apartment warm, and for me to check in on and rotate pans of tortillas as I puttered around, doing laundry and and other life maintenance that the weather and a free Sunday invited.

Roasted Tomato Salsa ~ by My Utensil Crock

When I saw what a success the tomatillo salsa was, and had a scary day in a few produce sections at the end of the summer where it looked like there may be a tomatillo production issue … I knew I needed a roasted tomato salsa in my arsenal. Got it!

Friends and family (lovingly) mock me with respect to me saying recipes are easy. “Sure, it’s easy for YOU!”

Here’s the thing. We all had different definitions of what “easy” means. Is it “easier” to open a jar than to put a pan under a broiler for 10 minutes? I guess so, depends on the jar. But if that’s your standard, then you’re not someone who is looking to be cooking, and I’m not going to convince you that anything is easy.

However, this. is. easy.

Roasted Tomato Salsa ~ by My Utensil Crock

Pre-heat your broiler, and set the rack a few inches below. Cover a large sheet pan with rimmed edges with a piece of heavy duty aluminum foil (so the juices don’t leak through any seams from smaller foil). Roughly chop 3-4 vine ripe tomatoes and one sweet onion, and place them on the foil. Add two serrano peppers and a few cloves of garlic.

That’s it.

Broil it, and when everything has a nice char on it, transfer everything including the juices to the food processor. Add cilantro, cumin, and lime juice, and you are DONE. You will have a generous batch of 4 CUPS of salsa. No sodium, no questions on ingredients – that’s it.

I have been putting a spoonful of this on everything, including most recently, on my grits!

Roasted Tomato Salsa on Grits ~ by My Utensil Crock

Do not knock this until you try this. It’s the best – so filling and flavorful.

Roasted Tomato Salsa on Grits ~ by My Utensil Crock

However, maybe don’t try this for the first time for an early morning breakfast. Start out with a weekend leisurely brunchy time – the serranos have some kick to them!

This (or the Easy Roasted Tomatillo Salsa recipe) are easy and impressive dishes to make to have in the fridge for a week at a beach house, or a weekend in a rented cabin. It uses ingredients that are easy to find, only takes a few minutes, and who has ever been upset to have salsa around? Add a batch of homemade chips, and you have a healthy snack that’s always a crowd-pleaser.

Roasted Tomato Salsa
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
This recipe makes 4 cups of amazing salsa in 15 minutes. What are you waiting for (and why are you still buying salsa)?
Author: myutensilcrock.com
Recipe type: Salsa, Sauce, Side
Serves: 4 cups
Ingredients
  • 3 - 4 vine ripe tomatoes
  • 1 sweet onion
  • 3 garlic cloves
  • 2 serrano peppers
  • half a bunch (half a cup or so) of cilantro
  • 1 teaspoon cumin
  • 2 teaspoons lime juice
Instructions
  1. Preheat the broiler and set a rack a few inches below. Cover a large rimmed baking sheet with heavy duty aluminum foil.
  2. Roughly chop the tomatoes (quartering them is fine), and place them cut-side down on the foil. Roughly chop the onion into a few wedges, and add them to the pan.
  3. Add the garlic and serrano peppers (clip the stems off of the peppers before or after roasting).
  4. Broil the pan for about 10 minutes. Check in on the pan. It's done when everything is nicely charred.
  5. Transfer the contents of the pan to the bowl of a food processor (you may want to wait for it to cool a bit first).
  6. Add the cilantro, cumin, and lime juice, and process the batch until it looks like salsa!
3.4.3177

Roasted Tomato Salsa ~ by My Utensil Crock

Adapted from: https://www.onceuponachef.com/recipes/roasted-tomato-salsa.html

If you liked this post, I recommend:

  • Easy Roasted Tomatillo SalsaEasy Roasted Tomatillo Salsa
  • Easy Homemade Pizza SauceEasy Homemade Pizza Sauce
  • Pecan – Arugula PestoPecan – Arugula Pesto
  • Roasted Red Pepper Dip {Greek Yogurt}Roasted Red Pepper Dip {Greek Yogurt}
  • Tortilla ChipsTortilla Chips
  • Red Pepper – Eggplant DipRed Pepper – Eggplant Dip
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Posted In: Great Sides, Recipe, Sauce

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I love healthy food, but I love it more when it doesn’t taste like healthy food. Best of both worlds! Click around to find some of my tried and true staples - and new recipes too, whether my own ideas, inspired by other blogs, torn from the pages of a magazine, or passed through friends or family. Learn more about me and My Utensil Crock HERE.

– Chicken Noodle Soup
– Banana Cookies
– Chocolate Cake with Chocolate Buttercream Frosting
– 20-minute Breakfast Platter
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