We eat salsa on just about anything, from more traditional Mexican fare to our (in)famous clean-out-the-fridge skillet meals. There’s generally a purchased jar or two in our fridge at all times, and we have a great fresh salsa recipe for the summer when tomatoes are in full force. Being such a salsa fan, I was surprised to only recently become introduced to a new salsa concept – roasted tomato salsa. We purchased some to go with our black bean tostadas, and it was so good that I was itching to replicate the concept.
This was my first time trying to reverse engineer a recipe from the back of a label, but a few tries and some internet research resulted in a salsa that fit both Alex and my tastes. The great thing about salsa is that you can easily customize it – just add the amount of ingredients to your own liking! We enjoyed the smoky, slightly sweet taste of this version – it’s a great variation while we wait for our new tomato plants to get started!
Incidentally, we rarely eat salsa with chips, but since we had some leftover tortillas, we tried our hand at homemade. I was pleasantly surprised at how good they were – much less greasy than the store-bought version! (To try your own, brush each side of a tortilla lightly with oil, cut into wedges, season with salt, and bake on a baking sheet at about 350°F for 10 to 15 minutes, until crisp.)Print
- 28 ounce canned fire roasted tomatoes
- 2 to 3 ounces canned fire roasted green chilies
- Half of a yellow onion
- One jalapeno pepper (or more to taste)
- Handful cilantro
- 1 1/2 to 2 tablespoons apple cider vinegar
- Kosher salt and fresh ground pepper
- Dice the jalapeno pepper. Reserve the amount of seeds you’d like to add (remember, they are spicy!). Cut the half onion into a few chunks. Drain the can of tomatoes.
- Place the jalapeno pepper and onion in a food processor. Pulse a few times to chop.
- Add the cilantro, tomatoes, and green chilies to the food processor. Pulse several more times to achieve the desired consistency.
- Stir in around 1 1/2 to 2 tablespoons apple cider vinegar and salt and pepper to taste. To add more spiciness, add another jalapeno, some red pepper flakes, or cayenne pepper.