Our garden is still going strong and I have tomatoes coming out of my ears. I am trying to think of new things to do with them. I usually just slice up some cherry tomatoes, jalapenos, and onions, add some lime juice and salt and make a quick salsa. I changed it up a little this time and decided to roast the tomatoes and jalapenos. It gives it a much smokier taste. Not that I would know. I don’t even like salsa. But Cliff liked it so that is all that matters!
Even though chopping vegetables is definitely not hard, sometimes I am just too lazy to do it! So this is a perfect recipe when you’d just rather throw it all in the food processor. It is still fresh and spicy but there is hardly any cutting involved. If you are really lazy you could put the tomatoes and jalapenos in the oven whole, I’m sure. I would still recommend chopping the onion a little bit though! Now that football season has started I know I will be making a lot more salsa! We have only had 1 game and I have already made this twice! What can I say? People (not me) like it!
1 pound tomatoes, halved
3 jalapenos, stems removed and halved
3 garlic cloves
½ red onion
1 tablespoon salt
Pre heat the oven to 425 degrees. Cut the tomatoes and jalapenos in half. Place the tomatoes and jalapenos cut side down on a parchment lined baking sheet. Add the garlic cloves to the baking sheet. Roast in the oven for 45 minutes. You want the tomatoes to be a little charred. While those are roasting, dice the onion. Once charred, transfer the tomatoes, jalapenos, and garlic to a food processor. Add the onion and salt and process until it is pretty smooth. You stiff want it to be slightly chunky. Serve with tortilla chips.
Source: A Live Love Pasta Original