June 28, 2011

Roasted-Tomato Salsa

adapted from Martha Stewart Living

We canned a bunch of this salsa last September with all local, fresh ingredients. Easy to make and delicious. I think the amount of salt is fine, but we experimented with using half as much and that was good, too. The original recipe does not call for the cumin or paprika, but Cassidy suggested adding those for some more depth and smokiness. Makes 4 cups.

9 plum tomatoes, cut into 1/2-inch pieces
1 large white onion, quartered
3 jalapeno chiles, plus more if desired
2 garlic cloves, peeled
1 T coarse salt
1 t paprika
2 t (?) cumin

Place first 4 ingredients on a rimmed baking sheet. Broil in preheated broiler until tomatoes and jalapenos are charred, about 7 minutes.

Transfer to a blender and add salt, cumin, and paprika. Puree until smooth.

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