Salsa is a staple in my kitchen. When I notice my last jar getting close to empty and I see ripe tomatoes on my counter, I set about making a few new jars.
This rendition is made with ripe tomatoes, white onions and red chillies. I like to roast the tomatoes, half the onion and garlic for a deeper, fuller flavour that underpins the freshness of the raw onion, chilli, garlic, cilantro and lime juice. It’s delicious on all manner of Mexican dishes.
This makes 3 cups of salsa.
Roasted Tomato Salsa
Ingredients
6 medium to large, ripe, organic tomatoes
2 small white onions
6-8 cloves garlic, split
3 red chillies, stems removed (adjust to personal preference)
Handful of fresh cilantro, leaves and stems (no roots)
3 tbs fresh lime juice
1 1/2 tsp Himalayan pink salt
Method
Preheat oven to 200c.
Sterilise three small jars and their lids.
Place the tomatoes, one white onion with one end trimmed and four garlic cloves with one end trimmed on a ceramic baking sheet. Bake for 20 minutes in a small oven and up to 30 minutes in a large oven.
Peel and roughly chop the remaining white onion and remaining garlic cloves and place in a blender jar. Trim the stems off the chillies and slice. Add the chillies, 2 tbs lime juice and a handful of cilantro to the blender jar.
Air dry the jars.
When the tomatoes are finished cooking, peel the skin off the tomatoes, onion and garlic and add them all the to the blender jar along with any juices. Add 1 tsp of salt.
Run the blender until you have a smooth salsa. Taste and adjust as needed adding lime juice, salt, cilantro and/or chili if desired until you arrive at just the right balance.
Pour the salsa in to the sterilised jars and secure the lids on firmly. Leave on the counter until they are at room temperature. Label and store in the refrigerator.