Salsa is one of my favorite things to snack on. Who doesn’t love going to a Mexican restaurant solely for the chips and salsa right when you get seated? I know I’m guilty of filling up too fast before the actual meal comes out. Anyone else?
Everyone should have a good salsa recipe in their arsenal. This one is so easy to make and uses only a handful of ingredients. First, you roast some juicy roma tomatoes and a serrano chili in the oven. Once softened by the heat, you add that to a blender along with cilantro, scallions, rotel, lime juice and salt. I personally like my salsa a little chunky, so I pulse the blender instead of letting it be on a high speed. If you prefer a smoother salsa, then blend it up! It’s all about preference so do what you desire.
Note: salsa will stay good in the fridge for 1 week.
SLOW COOKER BRISKET AND EGG TACOS
CHILI SPICED SALMON LETTUCE WRAPS WITH MANGO SALSA AND CHIPOTLE CREMA
ROASTED TOMATO SALSA
Prep time: 5 minutes
Cook time: 25-30 minutes
Total time: 35 minutes
Serves: About 2.5 cups salsa
- 3 large roma tomatoes
- 1 serrano chili (or jalapeño for less spice)
- 1 tbsp olive oil
- Kosher salt
- 1 can original rotel
- 2 scallions, roughly chopped
- 1/2 cup cilantro, roughly chopped
- 1 large lime, juice of
- Preheat the oven to 400 degrees F.
- Place the roma tomatoes and serrano chili on a sheet pan. Drizzle with a tbsp of olive oil and sprinkle with kosher salt. Mix together with you hands. Place in the oven and cook until the tomatoes and pepper are softened, about 25-30 minutes (or less depending on the size of your tomatoes).
- Remove from the oven and place the tomatoes, serrano and all the pan juices inside a blender. Also add to it the rotel, scallions, cilantro, lime juice and about 1 tsp of kosher salt (more or less to taste).
- Pulse the blender until it reaches your desired consistency.
- You can serve warm right away or place in the fridge till cooled.