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Parent Category: Recipes
Roasted Tomato Salsa
2-1/2 lb. (about 15) Roma tomatoes, cored
3 fresh jalapeño peppers, cut in half, seeded and deveined
1 medium head garlic
1 tsp. salt
2 medium white onions, finely chopped
1/4 cup lightly packed cilantro leaves, chopped
4 tsp. cider vinegar
  Tortilla chips
1. Core the tomatoes. Place in a 10" x 15" jelly roll pan. Halve the jalapeño peppers. Remove stems
and seeds. Place, cut side down, in the other side of baking pan with tomatoes.
Peel away outer skin from garlic. Cut off the pointed top portion with a knife, leaving the bulb intact
but exposing the individual cloves. Add to pan. Roast, uncovered, in a 450º F., oven for 25 minutes
or until tomatoes are soft and pepper skins are charred. Cool.
2. Remove tomato skins. Press to remove garlic paste from individual cloves of garlic. Place garlic,
jalapeño peppers, and salt in a food processor bowl or blender container. Cover and pulse until
finely chopped. Add half of the tomatoes; cover and process or blend with a few pulses until
coarsely chopped. Transfer to a large mixing bowl. Add remaining tomatoes to food processor bowl
cover and process or blend with a few pulses until coarsely chopped.
Stir into tomato mixture in bowl.
3. Stir onions, cilantro, and vinegar into tomato mixture until combined. Cover and chill several
hours to blend flavors. Serve with tortilla chips.
Makes about 4 cups.
