No, you don’t roast your blender and make salsa out of it. That would be silly. You do roast up some veggies and toss them into a blender. Which may also be silly, but at least you still have a usable blender and some very nice salsa.
- 24 oz (1.5lb) Roma tomatoes, cores removed
- 2 small jalapenos, top and seeds removed (or leave the seeds in if you prefer)
- 1/2 white onion, peeled and cut into 3 wedges
- 4 cloves of fresh garlic
- 1 TBSP olive oil
- 1 TBSP lime juice
- 1 small bunch of cilantro, bottom stems removed
- 1/2 tsp fine sea salt, plus more to taste
- Preheat the oven to 400f and line a baking tray with foil (nonstick foil if you have it).
- Add the tomatoes, jalapenos, onion, and garlic to the prepared baking tray. Drizzle on the olive oil and mix well to coat. Roast in the middle of the preheated oven for 15 to 20 minutes, or until the tomatoes are very soft. Remove the tray and cool on a cooling rack for half an hour.
- Add everything on the tray, plus the lime juice, cilantro, and salt to a blender. Pulse on high until everything is as small as you’d like it. Taste and correct the seasoning if needed.
- Store in an airtight container in the fridge for up to 2 weeks.
Makes About 24 fl oz of Salsa
- Like your salsa even hotter? Try using other types of chili peppers, or add in a few red chili flakes.
- No lime, or don’t like the taste? Try substituting in your favorite vinegar.
- For the cilantro, I just grab the top part in my hand and twist off the bottom stems.
- I use this salsa as a dip and a sauce. Pictured to the right is Huevos Rancheros.