Quick Fire Roasted Tomato Salsa

I’ve already blogged about Roasted Tomato Salsa before. That recipe is still our favorite. But I wanted to give this recipe a try since its faster to whip up and we love us some good roasted salsa goodness. We really enjoyed this salsa when served on day 1, but the roasty goodness was actually too much for us the longer that it sat! Which is surprising because I expected the roasted flavor to not be as strong in the canned tomatoes than when I fresh roast tomatoes!

So I don’t usually blog about recipes that I think are just so-so, and overall that’s what I’d give this since we felt like it had to be consumed right away and I like making a big batch on the weekend to last us a week. BUT this recipe definitely has a place in our kitchen and thus why its on the blog. Its great to whip up if you’ve got company on the way! My usual go-to recipe takes too long to whip up if you’re in a time crunch (and when its not tomato season its good just not as good as it could be so canned roasted tomatoes gives you more flavor).

Quick Fire Roasted Tomato Salsa

1 – 2 jalapeños
3 garlic cloves, unpeeled
1 (15-ounce) can diced fire-roasted tomatoes, drained
1/4 cup (loosely packed) chopped fresh cilantro
2 Tbsp fresh lime juice
Salt

In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic.  Cool until handleable, then pull the stem(s) off the chile(s) and remove seeds, if desired. Roughly chop jalapenos.  Peel the skin off the garlic.

In a food processor, combine chopped jalapenos, garlic, tomatoes. Pulse until you have a coarse puree. Remove from food processor in a serving or storage dish and add chopped cilantro and lime juice. Season with salt as desired, usually about 1/2  teaspoon.  Ready to serve.

Source: Adapted from Rick Bayless

Tagged as: appetizer, dip, mexican