Roasted Tomato Salsa (Salsa Ranchera)

Here is another salsa to add to the collection. This one is simply delicious on warm entrees like enchiladas and beans. It is also a good choice when the fresh tomatoes are not at their best, because roasting the tomatoes brings out all of their sweetness.

Roasted Tomato Salsa

Time to make: ~15 minutes

What you need:

  • 4 plum tomatoes
  • 1 serrano or jalapeno chile
  • 2 garlic cloves, unpeeled
  • ½ sm. onion, diced
  • 1-2 tsp. apple cider vinegar
  • ¼ cup cilantro or to taste
  • salt and pepper
  • food processor
  1. Preheat the broiler
  2. On an aluminum foil-lined baking sheet, broil the whole tomatoes, chile and garlic cloves until blackened on all sides, turning occasionally
  3. Remove and let cool
  4. Peel off the skins from the tomatoes, chile and garlic (it’s ok to leave some skin because it adds a nice smoky flavor)
  5. If you don’t want your salsa too hot, cut the chile in half and remove some of the seeds and ribs
  6. Process together the tomatoes, chile and garlic in a food processor until still relatively chunky
  7. Mix in the remaining ingredients, tasting and adjusting to your tastes
  8. Serve at room temperature

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2 thoughts on “Roasted Tomato Salsa (Salsa Ranchera)

  1. Bean Cakes « Simply Cooking 3 May 2007 at 8:09 am

    […] favorite way to serve bean cakes is on top of a pool of Roasted Vegetable Salsa, with some salsa drizzled on top. Any salsa will work well, as would pesto or even aioli. Bean […]

  2. […] thought the Roasted Tomato Salsa worked particularly well for this dish, which is handy because I often have some left over in the […]

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