This recipe is a really great way to maximize the flavor of any out of season (watery, flavorless) tomatoes. It all comes together after roasting on a sheet pan, which you know is my favorite method of cooking. This salsa is totally hands-off during the roasting phase and comes together in about a minute in a blender or food processor.
I picked some fresh peppers from the garden and used up a box of tomatoes that I bought from Costco that were starting to turn, plus a random half onion that I had in my fridge. Freshened at the end with some pickled jalapenos, garlic, cumin, salt, and a squeeze of lemon juice (lime would work great too) and called it a salsa!
This salsa is perfect to go with taco night, nachos, or chips. I plan to use the rest of this up in a turkey chili that I am making tonight, this should make a nice flavorful base! Recipe down below, along with pictures!
- 8-10 tomatoes, quartered
- 2 mild peppers, halved with seeds removed
- I used banana peppers and a poblano pepper, bell peppers would work great!
- ½ onion, cut into large slices
- 1 tbsp olive oil
- 1-2 pickled jalapenos
- 2 tsp cumin
- 1 clove garlic
- Juice of ½ lemon or lime
- 1 tsp salt
- Preheat oven to 350F.
- Place the tomatoes, onion, and mild peppers on a sheet pan. Drizzle olive oil over vegetables and toss gently to coat.
- Place sheet pan in the oven to roast the vegetables, about 40 minutes.
- Increase heat to 450F and allow veggies to char slightly, about 5 minutes more. Remove the sheet pan from the oven and allow the veggies to cool, about 10 minutes.
- Add veggies to a blender or food processor. Add the pickled jalapenos, cumin, garlic, lemon/lime juice and salt. Blend until desired level of smoothness.
- Move salsa to a container and allow to cool completely in the refrigerator before serving.