Making Fire-Roasted Salsa...
Since Mark is really cutting down on his sodium intake, I am trying to get more into making things from scratch. Most jarred and canned items have a lot of sodium since it acts as a preservative. Mark loves my fresh pico, so I thought I would try making some roasted salsa with some of our really ripe produce. The roasted variety tends to last a bit longer in the fridge than the chunky pico. You can also freeze it, although I think it looses a little fire when you freeze.
Here is the recipe:
1 large onion, peeled and coarsely chopped
3 tbsp minced garlic
2 jalapeno peppers, seeded and diced (I like to use rubber gloves when handling hot peppers.)
2 serrano chilies, seeded and diced
5 vine ripe tomatoes, cored and cut in half
2 tablespoons olive oil
1 red pepper, seeded and cut in half
1/4 cup fresh lime juice
1 small bunch fresh cilantro, finely chopped
1 cup water (I like to add water as needed, so be sure to check consistency and add the water a little at a time.)
Salt and ground black pepper, to taste. (Of course, I used the 1/2 sodium salt, but you can use regular.)
In a large, heavy heatproof pan, spread the onion, garlic, peppers, and tomatoes. Drizzle olive oil over all. Put a little salt on all the vegies, as this will help to draw out some of the water and add flavor. Place pan under the broiler and cook until tomatoes are charred, about 8-10 minutes. Remove and cool to room temperature.
Place mixture in a blender or food processor. Add lime juice, cilantro and water. Process until well combined and slightly chunky, but not completely liquified. Season to taste with salt and pepper.