Who would have thought that homemade salsa was so easy to make?! This is the first time I have made salsa, but definitely not the last. Here is a recipe from a Better Homes and Gardens magazine. They had a special edition on Mexican food in April 2011. I made small changes to the recipe, such as adding a little less garlic, I added 1 jalapeno instead of 2 and left out the lime zest, because I didn’t have an organic lime. This is a good basic recipe. You can spice it up. Make it exotic with mango or pineapple chunks or I have even seen salsa with black beans, you can take it from here. Buen provecho!
In the picture is quesadillas with cheese and with cheese & chicken. Simply cook flour (or corn) tortillas with shredded cheese on a pan over medium heat until golden. Don’t put any oil or butter on the pan. You can fill them with anything. Make it a simple appetizer or stuff the quesadillas and turn them into a meal.
Roasted tomato salsa
- 5 medium tomatoes, halved (I used 3 large heirloom tomatoes instead)
- 1 small onion, sliced
- 5 cloves of garlic
- 1 fresh jalapeno, halved and seeds removed
- 1 tbsp olive oil
- 1 bell peber, chopped
- 2 tbsp chopped fresh cilantro
- 1 tbsp fresh squeezed lime juice
- 1 tsp oregano, dried
- 1/2 tsp ground cumin
- 1/4 tsp salt
- Preheat oven to 450F/230C.
- Put parchment paper or foil in a large baking pan and place tomatoes and jalapenos cut side down, sliced onion and garlic. Drizzle with olive oil and bake for 25 min.
- Meanwhile cut the bell peber and combine the rest of the ingredients in a bowl.
- When done cool slightly and peel or cut the skin off the tomatoes and jalapeno.
- Coarsely chop the roasted vegetables and add these to the bowl to finish the salsa.
Yields app 2 cups / 5 dl
Serve with tortilla chips, tortillas, quesadillas, burritos or any way you like. You can play with the color of the tomatoes for cool visual effects and the pebers for hotness.