A mile up the road from where I live is the sweetest little family farm with some of the best produce around. I love stopping by every weekend to visit their cows, cut my own flowers, and see what seasonal items they have available. This past weekend they had the biggest, juiciest tomatoes that were just begging to be turned into a salsa. And that is how we got here.
This roasted tomato salsa is an ode to my favorite little farm and my Saturday’s spent there. I used 3 different colored tomatoes (green, red, and orange) just to change it up a bit which hopefully inspires you to make this salsa your own! I will say, it is definitely something that gets better each day as the flavors really have a chance to marinate.
Prep Time: 25 minutes Cook Time: 10 minutes Total Time: 35 minutes
Ingredients:
2 Large Tomatoes, preferably beefsteak or roma
½ White Onion
1-2 Jalapenos based on spice preference
4 cloves of Garlic
1 Chipotle Chili in Adobo sauce
Juice of 1 Lime
½ tsp Ground Cumin (feel free to add more)
Salt to taste
Evenly your tomatoes, onion, garlic, and jalapeno on a pan. Place the tomatoes and jalapeno skin side up. Broil for 6-8 minutes or until the skin on the tomatoes and jalapeno starts to blacken.
Take out of the oven and let the vegetables cool for 10-15 minutes.
Once the veggies have cooled slightly add them to a food processor along with the chipotle chili, juice of 1 lime, cumin, and salt.
Puree until you have achieved your ideal consistency.
Chill and serve.
