It makes me very, very happy. I love to look at them, taste them, put them on everything I make, and no matter how many I have, I want more.
But I digress.
Today was a big tomato harvest at the garden; big juicy ones, small Roma, sweet cherry and yellow cherry tomatoes, and teeny grape tomatoes. They are just gorgeous. I decided to make two salsa’s tonight so that I could taste test the different flavors roasting would bring out.
Have I mentioned before my chips and salsa addiction? It is not pretty.
I put all my cherry, grape and a few Roma tomatoes on a large baking tray along with a jalapeno from the garden, an onion and a few large cloves of garlic I picked up at the farmer’s market. I drizzled with Extra Virgin Olive Oil (EVOO – thanks Rachael Ray), and salt and pepper. I popped it in a 425 degree oven until the tomatoes were starting to pop and the garlic smelled divine.
After taking it out of the oven, I let it cool a bit while I worked on chopping larger tomatoes for the raw tomato salsa. To the food processor I put one jalapeno (seeds and all – this one was gonna be spicy), two cloves garlic, and a quarter of an onion. I whirled that around until everything was nice and small and then added 5 large tomatoes that I chopped course. Now, I don’t mess around with taking skins off and de-seeding – its all goodness going in there, but I won’t be mad if you do. I then added a good bunch of cilantro (I heart cilantr0), juice of half a lime, salt and pepper and about a half teaspoon of cumin. Pulse a few times in the food processor until its the chunkiness you like.
Now that the roasted veggies were cool, and I cleaned the raw salsa out of the food processor, I spooned that roasted goodness into the food processor, added a smaller handful of cilantro (I heart cilantro – sorry), the juice of half a lime, and salt and pepper. Pulse a few times and you’re done!
The raw salsa is very fresh tasting and the blend of the garlic and onions is just what you wish for in a restaurant salsa (but you rarely get). The tomato taste is sweet but with the lime, you get the tang and the jalapeno adds just the right spice for a medium to spicy salsa.
The roasted salsa had a nice creaminess from the EVOO and roasting the vegetable really brought out the intensity of their flavors. It was sweet and smoky with just a hint of spice. I would call this a mild salsa and it was yummy.
Makes these salsas.
Make them today.