We recently participated in a neighborhood Salsa Challenge, you can read all about it here. While I didn’t win, I still wanted to share my salsa recipes. I hadn’t intended on two submissions, but the first one I made was kinda spicy, so I made a second one. They are very similar in nature, but a few minor differences.
This was the second one I made and is for the salsa my older boy named “Arizona Summer” – I thought this one was spicy too, but not quite as hot as the first one I made. We were requested to bring two quarts to the challenge, but I cut the recipe in half and this makes about 4 cups.
Note: You can also roast veggies in toaster oven or on grill so you aren’t heating up your house with the oven!
- 2 1/2 pounds of Roma tomatoes
- 4 large jalapeños
- 1 large red onion, quartered
- 1 head of garlic, cloves removed with paper intact
- 1 tsp salt
- 1/2 cup chopped cilantro
- 3 small limes, juice
- Set oven to broil (or convect at 450 degrees) and move top rack to highest position.
- On a large baking sheet covered in foil, place the tomatoes, jalapeños, quartered onions, and garlic cloves. Place sheet on top rack in the oven and roast, turning occasionally, until they start to blister and blacken. The garlic cloves will not do this, you should be able to remove these after about 10 minutes.
- Once done, allow to cool slightly. Cut the stems from the jalapeños and remove the seeds - I always wear gloves to do this! Also, remove the outer paper from the garlic cloves.
- In a large food processor, add the tomatoes, onion, garlic cloves, jalapeños, salt, cilantro and the lime juice. Purée until no large pieces remain. Allow to cool in the refrigerator, serve with tortilla chips.