Saturday, October 25, 2014

Roasted Tomato Salsa

My kids found this "Mommy Journal" that I had written in when my first two kids were 4 and 2.  They were reading the entries tonight, and one of them read:

Owen (he was about 2 1/2) opened the pantry door, sighed, and said, "Oh, great.  No more Cheetos."  He then slammed the pantry door and walked off.  

Ha!  That's my boy!  I always loved Cheetos.  He also loves and chips and salsa, and he gave this salsa the stamp of approval.  It is seriously so good.  It tastes similar to Chevy's salsa, and I love that stuff.  It takes some time to prepare and roast the vegetables, but after that, it's so simple!  I liked this better than my Sweet Heat Salsa that was always my go-to recipe.  Shoot... I'd drink this stuff for breakfast.  Add some guacamole, enchiladas, and beans, and you've got one amazing meal!
Roasted Tomato Salsa

7 Roma tomatoes
2 Anaheim peppers
1 jalapeno pepper
1 medium onion, cut into 6ths
3 cloves garlic
1/4 c cilantro
1 t. dried oregano
1 1/2 t. cumin
1 1/2 t. salt
1 t. pepper
1/4 c. lime juice
1 1/2 T. apple cider vinegar

Preheat the oven to 450 degrees.

Cut the top of the Roma tomatoes and half them.  Place them on a cookie sheet.  Put the whole peppers, the cut onion, and garlic cloves on the cookie sheet as well.

Roast for 30 minutes.  Oh, man.  Your house is going to smell delicious!

Once the thirty minutes is up, remove the cookie sheet and place another cookie sheet, inverted, on top the hot one.  This will allow the vegetables to get steamed.  Leave it be for ten minutes.  After ten minutes, remove the top cookie sheet (it'll be hot!).  Peel off the skins of the peppers and tomatoes. They should come right off.  Discard the skins.

Remove the veins and seeds from the inside of the peppers- unless you want to breath fire after eating the salsa.  In that case, leave them in.

Place all the roasted ingredients in a food processor, add the remaining ingredients, and pulse until it reached your desired consistency.

Place it in the fridge for four hours or overnight.  The flavors will blend wonderfully with the extra sitting time.

Hooray for delicious salsa.

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