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Roasting the tomatoes and vegetables for this salsa gives it a wonderful depth of flavor. Unlike fresh tomato salsas, which are generally eaten soon after preparation, this salsa can be prepared several days ahead.

Recipe by Oxmoor House June 2007

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Recipe Summary

prep:
18 mins
cook:
28 mins
additional:
10 mins
total:
56 mins
Yield:
3 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange tomatoes and jalapeños on a lightly greased baking sheet; broil 5 1/2" from heat 10 to 15 minutes or until lightly charred and blistered, turning once or twice. Transfer jalapeños to a bowl, and let cool. Place tomatoes in a large zip-top plastic bag; seal and let stand 10 minutes.

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  • Combine onion, garlic, and olive oil in a bowl; transfer to a baking sheet. Bake at 450° for 10 minutes, stirring once, until golden and soft.

  • Remove stems from jalapeños, and transfer whole peppers to a food processor. Add onion and garlic; process until finely chopped, scraping down sides of bowl. Transfer mixture to a bowl.

  • Peel tomatoes over a bowl to catch juices. (Do not seed.) Transfer peeled tomatoes to food processor; process until coarsely chopped. Add to jalapeño mixture, stirring well. Stir in tomato juice and remaining ingredients. Store in an airtight container in refrigerator up to 2 days. Serve salsa at room temperature.

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