Roasted Tomato Salsa Recipe

Roasted Tomato Salsa
(Salsa Roja)
Submitted By: Taz


2 lb Ripe, Red Tomatoes - sliced in half
1 Small Yellow Onion - peeled and cut in half
3-4 Cloves Fresh Garlic
2-8 Serrano Peppers (2-4 for mild*, 4-6 for medium, or 6-8 for HOT) - 'caps' removed
½ Bunch Fresh Cilantro - thick stems removed and rough chopped
1 tsp Kosher Salt - adjust to taste
1 tsp Fresh Ground Black Pepper - adjust to taste
¼ tsp Cumin Powder - adjust to taste
¼ tsp Mexican Oregano - adjust to taste

  1. Preheat oven to 375ºF
  2. On a baking sheet (may have to use 2) arrange tomatoes and onion cut side up along with the peppers and garlic in a single layer (if using 2 baking sheets, place the tomatoes and onions on one and the peppers and garlic on the other)
  3. Roast tomatoes, onion, peppers, and garlic in oven 6-8 inches from top of oven (if using 2 baking sheets, place garlic and peppers on top rack and tomatoes and onion on next rack down) until onions are translucent and slightly colored, tomatoes and garlic are soft, and peppers get a nice char (roasting times vary) - Turn baking sheet(s) at least once while roasting
  4. Remove from oven and allow to cool to almost room temperature
  5. Place all ingredients in a food processor or blender (may need to do in several batches) and pulse to desired consistency**
  6. Adjust seasoning and place in refrigerator for at least 1 hour to allow flavors to meld
  7. Serve with tortilla chips or use to top or prepare any Mexican dish
*You can slice the peppers in half and remove the seeds if desired to make it even milder

**Salsa should be thick but NOT chunky ('chunky' is Pico De Gallo - similar but not the same
      thing) - think thick, slightly coarse gravy

Store in an airtight container in refrigerator for up to 1 week 

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