If you have a garden filled with red-ripe tomatoes, here is a recipe that will help put them to good use! In this salsa, we roast tomatoes, tomatillos (they look like green tomatoes), jalepenos, and garlic to really amp up their natural flavors. This salsa is incredibly easy to create. Be an awesome guest and bring a jar to the next barbecue or party you are invited to as a hostess gift!
What you need:
6 ripe tomatoes
3 cloves of garlic
1/4 of a red or yellow onion
1/2 cup of cilantro
1/2 table spoon of vinager
1 teaspoon of salt
First, preheat your oven to 550 degrees and line a cookie sheet with tinfoil.
Place your tomatoes, tomatillos, jalepenos, and garlic in a large bowl. Liberally drizzle olive oil over the ingredients and toss until everything is coated well.
Place the oil coated ingredients onto your cookie sheet, throw it in the oven, and set a timer for 5 minutes. When the time is up, remove the garlic (you don’t want to over roast the garlic!), and continue roasting everything else for 5 more minutes. Carefully turn the tomatoes, tomatillos, and jalepenos with a tong and place back into the oven for an additional 10 minutes.
I will warn you…..if you oven isn’t clean, you may have a little smoke in your kitchen. Not that it happened to me or anything…..
Remove from the oven and transfer the tomato, tomatillos, and jalepenos on to a plate to cool for about 10 minutes. If you like your salsa mild, cut the jalepenos in half and remove the seeds, membranes, and stems. If you like it medium to medium/hot, leave just remove the stem.
After everything has cooled, place the tomatoes, tomatillos, jalepenos, garlic, 1/2 cup cilantro, 1/4 of an onion (or half if its a small onion), juice from a lime, 1/2 tablespoon of vinager, and 1 teaspoon of salt into a food processor. If you do not have a food processor, a blender should work just fine.
Blend the ingredients until everything is smooth…..about a minute or so. Place in to a glass dish or jar and cover. Refrigerate for at least 4 hours before serving. If you can let it sit overnight, even better!
Serve with chips, tacos, enchiladas, nachos and more!