Sep 27 2010
So, the reason I wasn’t blogging last week is because I was enjoying some company at home from my brother and sister in law. My brother-in-law, who is currently a chef at a country club in Colorado, shared his secret for making delicious salsa.
I was expecting it to be complicated, but, as is much of the time, the best recipes are the easiest to put together – it just comes down to good ingredients.
This salsa is oven-roasted. Please don’t let that cause you to run away now – I promise this is EASY and delicious. It’s as simple as throwing roughly chopped ingredients on a baking sheet with some olive oil, roasting, pureeing, and seasoning with some salt, lime juice, and some cilantro. You can change it up as many different ways you’d like. My brother-in-law said it is just important to have twice as much tomato (or tomatillo) as onion. I do have to add, though, that the more tomatillo you use in comparison to tomato will leave you with a thicker salsa. So, if you want it a bit more runny, only add a few tomatillos or leave them out all together.
Goes really well with the taco salad I made last week.
2 Cups Tomatoes and/or Tomatillos, roughly chopped
1 Cup Onion, roughly chopped
1 Jalapeño Pepper, stem removed, roughly chopped (de-seed to make less spicy)
2 teaspoons Olive Oil
juice of 1 Lime
Salt to taste
Preheat your oven to 220°C (428°F) – use convection to make it go more quickly.
Place the tomatoes and/or tomatillos, onions, and jalaepñp on a rimmed baking sheet and drizzle with olive oil. Bake for about 30 minutes, or until the tips of the onion starts to blacken.
Remove from oven, place in a bowl and puree with a wand mixer. Mix in lime juice and salt to taste. Serve immediately.
Makes roughly 2 cups.