Game Day Recipes: Week 3 - Roasted Tomato Salsa

Chips and salsa are a staple at any party. They're inexpensive, easy and almost everyone loves them. Though most people usually crack open a jar of supermarket salsa, you may be surprised how easy it is to make fresh salsa at home. This recipe takes the flavor to the next level by roasting the tomatoes over charcoal before they hit the food processor. I got the idea for this recipe from a friend and fellow BBQ enthusiast, Chris Andrews.
This recipe requires only a few simple, fresh ingredients. Everything you need can be seen in the picture above:
Quarter five large tomatoes. Season them with salt and pepper. Roast the tomatoes indirectly with charcoal or hard wood for 30-45 minutes.

While the tomatoes roast, place one large onion (peeled & quartered), cilantro (stems removed) and 3 jalapenos (seeds removed) in the food processor.
Process until the mixture reaches your desired consistency. You can chop the veggies as smooth or coarse as you like. Scoop the mixture out of the processor and into your serving bowl.
Add the tomatoes to the processor in batches. Pour the chopped tomatoes into your serving bowl with the other veggies. Add the juice of one lime, 1 tablespoon of minced garlic, and season with seasoning salt and pepper.
This salsa is fresh and spicy. Roasting the tomatoes adds smokey depth that you just can't get from jarred salsa. You can adjust the heat level by adding or subtracting jalapenos. Three peppers will give you the equivalent to a medium / hot jarred salsa.

2 Response to "Game Day Recipes: Week 3 - Roasted Tomato Salsa"

  1. cd says:

    Think I need to try my hand at this again but with your recipe before the good tomatoes are gone.

    Ellen says:

    I did a recipe with just 2 Thai chilis and pickles types
    but nobody would eat the meal because they all said it was unbearably hot !!! Your salsa must be lethal ! I will try it, but with less Thai chiles...we are wimps !!!

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