Fourth of July Roasted Tomato Salsa

Category: Appetizers

Cuisine: Mexican

☆☆☆

1 review 
Ready in 45 minutes
by PlanoPilot

Ingredients

2 pounds Roma tomatoes cut in half lengthwise

1 medium white onion cut into six wedges

1 large garlic clove halved

2 pinch finely ground sea salt

3 tablespoons extra-virgin olive oil

1 medium dried guajillo chile pepper soaked in boiling water until softened, and then drained

1 chipotle pepper in adobo sauce (canned)

1/2 cup cilantro roughly chopped


Directions

Heat oven to 400F degrees. Gently toss the tomatoes, onions, garlic, and salt with the olive oil in a large bowl. After they are nicely coated arrange in a single layer, tomatoes cut-side facing up, across a parchment-lined baking sheet. Roast in the oven for 25-30 minutes or until the tomatoes start to collapse and the onions begin to caramelize a bit. Remove from the oven. Puree the chiles (both the guajillo and chipotles) with the roasted garlic and two of the roasted tomato halves. Chop the remaining tomatoes by hand (once they've cooled a bit). Chop and add the onions as well. Season with salt and stir in the cilantro.

Reviews

☆☆☆

It had kind of a bbq sauce like flavor, probably from the peppers. It probably would have been better without the tomato seeds and maybe roasting the tomatoes a little longer. I threw it all together after roasting and placed it in a sauce pan with touch of lime and a dash of cumino for about 1/2 an hr. to simmer in the flavors. It still seemed like it was missing something. It tasted good, just not what I was looking for.

Mrsswill

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