Roasting tomatoes under the broiler brings out a stunning, sweet caramelized flavor, which adds depth and complexity to your salsa. It also releases some of the liquid in the tomatoes so your salsa does't end up too watery.
If you are looking for other ways to preserve your tomato harvest then you might want to try my Homemade Tomato Basil Marinara Sauce recipe, or simply freeze your tomatoes whole (stems removed). I like to take whole frozen roma tomatoes and soak them in hot water for a few minutes. This allows their skins to slip right off. Then I chop them up and add them to soups and stews in the wintertime.
Enjoy this flavorful salsa recipe with homemade gluten-free Brown Rice Flour Tortillas, cooked beans or meat, guacamole, and thinly sliced fresh greens.
Fire-Roasted Tomato Salsa
This recipe makes approximately 8 cups of fresh salsa! You can easily freeze it to have a little taste of summer in the dead of winter. Simply pour the salsa into any wide-mouthed jar (I have one wide-mouthed jar pictured above), such as a 12-ounce jam jar, glass nut-butter jar (cleaned well), or wide-mouthed pint or quart jars. Leave at least an inch of space for expansion and freeze with the lids OFF. Then add a lid to each jar once frozen. This will prevent the jars from cracking as the liquid expands. To use, simply place a jar in your refrigerator to thaw, then serve.
4 to 5 pounds roma tomatoes
1 small red or sweet onion, ends trimmed, peeled, and quartered
6 to 8 garlic cloves, peeled
1 to 4 jalapeño or serrano chilies, ends trimmed
1 large bunch cilantro
2 to 3 tablespoons raw apple cider vinegar
1 to 1 1/2 teaspoons sea salt
1/2 to 1 teaspoon chipotle chili powder
2 to 3 teaspoons ground cumin (optional)
Preheat your oven to broil. Place your oven rack about 3/4 of the way to the top. You don't want them directly beneath the broiler, just at that sweet spot so they can cook without becoming completely charred. Place the tomatoes onto a large, rimmed cookie sheet. Cook for 10 to 12 minutes then remove the pan and flip each tomato over using a fork or tongs. Then cook for about 10 to 12 minutes more. You will want to watch carefully to make sure that the tomatoes are cooking properly as each oven can vary (see my photo below). Remove from oven and let cool completely.
In a food processor fitted with the standard "s" blade (I use a 14-cup size, if you have a smaller one you may need to process everything in batches and then mix together in a large bowl), add the onion, garlic cloves, chili peppers, and cilantro; pulse to finely chop the ingredients, being careful not to over-process. Then add the roasted tomatoes, cider vinegar, salt, chipotle chili powder, and optional cumin. Pulse/process to combine ingredients and break down tomatoes. Taste to see if your salsa needs more heat. If so, either add 1 to 2 more fresh chili peppers or extra chipotle chili powder. Add more salt if necessary.
Pour salsa into glass jars (I use a wide-mouth funnel to make this part really easy). Store salsa in the refrigerator for up to three weeks, or up to six months in the freezer.
Yield: 8 cups
Variation: Replace the apple cider vinegar with the juice from one to two limes
More Summer Condiments:
Homemade Sriracha Sauce
Raw Cilantro-Lime Chutney
Subscribe to this blog via Email
Follow me on Facebook
Follow me on Twitter
Follow me on Instagram