Roasted Tomato and Jalapeno Salsa

So far we have collected about 15 lbs of tomatoes from our little garden. I've made tomato sauce and kept some of the cherry tomatoes for snacks and salads. I would normally make pico de gallo too but this year I roasted a couple of pounds of tomatoes, jalapenos, garlic and onions to create this roasted salsa. I also roasted a nectarine I had on hand for some extra sweetness.

We ate this salsa with homemade baked tortillas. You can use this recipe to make your own...just leave off the cinnamon sugar and sprinkle with salt and pepper before putting them in the oven.

Almost ready - the jalapeno will blacken too.

Ingredients

2-3 lbs tomatoes, halved
3 jalapenos, stem removed
1 red onion, cut into 1/2 inch rings
1 nectarine, pit removed and halved
1 head garlic
1/4 c olive oil
1/3 cup cilantro, chopped
salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees. Space everything over a couple of baking sheets - leave room - you want to roast the ingredients not steam them.
2. Sprinkle with olive oil and a bit of salt.
3. Roast for about 45 minutes, until jalapenos are blackened, garlic is soft and tomatoes are dark.
4. Remove from oven and cool to room temperature.
5. Place everything in a food processor (including juices on pan). Process until desired consistency is reached. I like it a bit chunky but process longer if you prefer it smoother.

Other salsa recipes to try:

• Adobo- Peach Salsa
• Easy Homemade Salsa

Adobo-Peach Salsa

Adobo-Peach Salsa

I love the peach and adobo mix of flavours in this salsa - sweet and spicy! 

I usually make this with fresh from the garden red peppers but occasionally use roasted peppers. I prefer the raw, fresh ones as it gives a better bite and fresh taste. I also sometimes add part of a chipotle that comes with the adobo sauce but this time all I had was the sauce. I think the sauce added lots of flavour and just enough heat but I know there are readers out there that love a higher heat level!

Ingredients

2 peaches
4 medium tomatoes
1 red or yellow peppers
1-2 tbsp adobo sauce with or without chipotle
1/2 red onion
1 lime, juiced
salt
pepper
1 bunch of cilantro, chopped (optional)

Instructions

You have two ways of putting this together:

1. Skin the peaches as per below. Chop everything by hand, throw it in a bowl, add the juice and spice and stir it all together.

or

2. Skin the peaches by placing them in boiling water for 30 seconds. Remove the peaches and carefully remove the skin. Cut into sections and throw away the pit. Quarter the tomatoes. Throw the peaches, and tomatoes in a food processor and pulse them until they are the desired size. Place them in a large bowl. Then reuse the processor bowl and do the same thing for the peppers and onions. Throw them into the tomato bowl. Add the rest of the ingredients and combine. Season with salt and pepper.

I find the food processor method easier but it does make for more dish washing. The reason I don't throw everything into the processor at once is that the harder veggies will take longer to chop to the desired size. By that time the tomatoes and peaches will be pulp and not recognizable.

Place in refrigerator for up to 12 hours so flavors can come together. Also, good as soon as it is mixed!

Roasted Corn and Black Bean Salsa

By the end of the week I had what seemed like a bushel of tomatoes on my counter. I didn't feel like making tomato sauce but some fresh salsa with home-baked tortillas sounded like the perfect Friday night treat!


The great thing about salsa is that pretty much anything goes. In this recipe, I used tomatoes, canned black beans and roasted corn as the main ingredients with cilantro, lime and a bit of chipotle sauce to finish it off.


The sweetness of the roasted corn really makes this salsa! I actually broiled it because we were out of propane. I shucked it and stuck it right under the heat until the kernels darkened (rotate it so it broils evenly).


Don't get too caught up in the quantities - just throw in whatever feels right or is on your counter!

Ingredients
2 large tomatoes, diced
1/4 cup chopped cilantro
juice of 1 lime
1 small can of black beans
1/2 red onion, diced
1 medium jalepeno, diced
1 ear of corn, roasted or broiled
dash of cumin
couples dashed of chipotle hot sauce
dash of salt


What to do:
Cut niblets off ear of corn.
In a large bowl, combine all ingredients.
Serve immediately or refrigerate until needed.