Prep 15 mins
Cook 18 mins
Serve this salsa alongside chips, or on your favorite Mexican dish! Posted for ZWT 5.
- 3 medium tomatoes, quartered
- 2 jalapeno peppers, halved and seeded
- 1⁄2 cup chopped onion
- 1 garlic clove, minced
- 1 tablespoon vegetable oil
- 1⁄4 teaspoon ground cumin
- Preheat broiler. (500º).
- Place tomato quarters and pepper halves, cut side down, on broiler pan.
- Broil 4 inches from the heat for 5-7 minutes, 'til skins start to blacken.
- Remove from broiler pan; cool.
- Remove skins from tomatoes and peppers; finely chop.
- Cook onion and garlic in hot oil, in a small saucepan for 3 minutes.
- Stir in tomatoes, peppers and cumin. Bring to a boil.
- Reduce heat and simmer, uncovered, for 10 - 15 minutes or 'til most of the liquid has evaporated.
- Cool completely.
Yum - this was a very good, very spicy salsa. I liked the roasted tomatoes and the way that you cooked it (instead of raw ingredients chopped together) and then let it cool - it had a richer, deeper flavor! Made for Fiesta! Challege, ZWT5 for the Groovy GastroGnomes.
I wanted to try a cooked salsa from tomatoes because I was looking for something to can because tomatoes are really cheap at the moment here. So I made a massive batch of it and we had some tonight and the rest has been canned. I don't think it will stay in the pantry long because it is wonderful. I am really glad that I found this. If I had more jars I would go to the supermarket and cook more in, it is spicy but doesn't overpower the great taste of the roasted tomatoes. Thanks for sharing! Made for ZWT 8!
Evem though I messed up a little by not reading the direections properly, I still enjoyed this recipe! I used some of it for a dip, mixing in some sour cream. Served with sun chips. Thank! Made for PRMR.