If you have a garden, you may be like us and have an over abundance of freshly grown vegetables. When we start to get a lot of tomatoes and jalapeños, I love to make homemade salsa. I found this recipe a couple of years ago from Jeff Mauro (watched him on Food Network Star and all his food looked so good), I actually make a couple of his recipes and they are all delicious! We absolutely love this salsa, especially on my fish tacos – recipe to come! Since our tomatoes are on the smaller side, I decided to use 6 instead of 4. I don’t think that was enough since my salsa looks a little orange instead of red, but still tastes just as great! If you are a fan of salsa make sure you try this recipe out.
4 tablespoons extra-virgin olive oil
4 slicing tomatoes, quartered (about 3 pounds)
2 cloves garlic
1 jalapeno (I like to keep the seeds in for some heat, remove seeds if you do not like spicy)
1 white onion, quartered
Kosher salt and freshly ground pepper
1/4 cup packed fresh cilantro leaves
3 tablespoons white distilled vinegar
1/2 teaspoon sugar
Juice of 2 limes
Position a rack on the top of the oven and preheat to 400 degrees F. In a large bowl, combine 3 tablespoons of the olive oil, the tomatoes, garlic, jalapeno, onions and sprinkle with salt and pepper. Place the vegetables on a baking sheet and roast until soft, 20 to 25 minutes. Add the roasted vegetables to a food processor with the remaining 1 tablespoon olive oil, the cilantro, vinegar, sugar and lime juice. Pulse until chunky. Sprinkle with salt and pepper.