Wednesday, November 28, 2012
The Best Ever Roasted Tomato and Serrano Salsa
The best salsa you have ever eaten is a bold statement, however... We are making it. This salsa is so amazing that I can't stop making it. Chad literally devours it. I worked on this recipe for quite a while adjusting the ingredients and the heat. Well, finally it is perfect. Wonderfully full and balanced. I am so excited to share this recipe with you.
Deep roasted tomato flavor meets the roasted serranos, onions, garlic and jalapenos to create the perfect blend. Lime juice add just enough tart to balance the sweetness of the roasted vegetables. The serranos and jalapenos together create a seamless heat that will warm you up! Adding cilantro at the end gives a fabulous cool note! All together this is perfect and you are going to love it too!
After making such a perfect salsa there was only one thing left to do: can it! So, after I ran it through the food processor, I added lime juice and 2 cups of vinegar. Brought it to a boil and let it cook down a bit. Then, I canned it according to the manufacturers directions. After sitting for a few days the vinegar levels off and you can not taste it in the salsa.
Check out these scrumptious salsas. There is something for everyone! Click on the picture or the link to open in a new window.
Fiery Salsa has a fantastic blend of jalapenos, chili powder, cayenne, black pepper, onion, and garlic to bring the perfect 'fire'.
Fresh Pico De Gallo tastes like it came straight from the garden.
A fabulous medium heat salsa this 'Just North of the Border' salsa is perfect for Happy Hour!!!
Roasted Serrano Salsa
makes about 2 quarts
6 pounds vine ripe tomatoes, cut in half
3 medium yellow onions, cut in 1/8ths
10 garlic cloves, skins removed
5 - 16 Serrano peppers, tops cut off (5 for mild, 10 for medium and 16 for hot)
2 jalapeno peppers, tops cut off and sliced in half lengthwise
1 tablespoon kosher salt
¼ cup fresh lime juice
2 tablespoons chopped cilantro
Preheat oven to 400° F. Prepare 2 baking sheets with aluminum foil. Set aside.
Place tomatoes on baking sheets, cut side up, dividing evenly between the two sheets. Add onions, garlic, and peppers. Sprinkle with salt.
Place pans in oven and bake for 60 minutes or until the tops of the tomatoes become roasted and singed around the edges.
Remove from oven and allow to cool. Add to blender or food processor in batches (I do one pan at a time). Pulse until chunky or to the consistency you prefer. Pour into a large bowl and add lime juice and cilantro.
Pour left over salsa in a resealable jar or container (such as a mason jar) it will store in the refrigerator for up to 2 weeks.
Click here for a printable version of this recipe - The Slow Roasted Italian.com