I know I already did a post on spicy salsa, but I really wasn’t super in love with it. I had a ton of tomatoes (well like four) from going to the farmer’s market so I wanted to make more salsa with them. I decided to go the roasted route. The results were fantastic! This made a good bit of salsa and after our small Cinco de Mayo party last night, it’s almost all gone! HIGHLY recommend it!
4 tomatoes, whole
1-2 tbsp olive oil
1/4 cup red onion, chopped
1 red bell pepper (I bought the kind in a jar and used half the jar)
3 cloves garlic, skin on
1 jalapeno pepper, cut in half and seeded
about 10 sliced jalapeno peppers (like nacho style)
1 tbsp garlic salt
other seasonings to taste: salt, pepper, hot sauce, garlic and onion powders
Preheat oven to 450. Line a metal baking pan with aluminum foil and spray with nonstick spray. Place the tomatoes, garlic, red peppers and jalapeno pepper (skin side up) on the pan and drizzle with olive oil. Season with salt and pepper. Bake about 20-30 minutes or until the skins are browning. Remove and set aside a few minutes to cool.
Remove the cores from the tomatoes and squeeze the garlic from their skins. Place the tomatoes, bell peppers, garlic, jalapeno and nacho jalapenos in a food processor and pulse 10 times. You want it still a bit chunky. Empty into a large bowl and stir in the chopped red onion and seasonings. Taste for seasoning and adjust as needed. Refrigerate a few hours then serve cold.