This salsa rocks! If you’ve never made fresh salsa before, I highly encourage you to make a batch of it. You’ll be amazed at how easy it is to whip up and how delicious it is! Of course, starting with top quality ingredients (vine-ripened tomatoes) is key to a good salsa, while dry roasting the veggies in a pan is super simple and only takes a few minutes. Husband thinks I should make this recipe on a regular basis…I couldn’t agree more!

Don’t forget to season the finished salsa with salt (bland salsa just won’t do). Enjoy!

Salsa Quemada (Roasted Tomato Salsa)
-recipe from Epicurious.com | April 2010
Reprinted with permission from Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider

A very useful salsa that is easy to make and keeps well. Firm, fresh Roma tomatoes are dry-roasted until soft and well charred on all sides (quemada literally means “burnt”), then pureed into a smooth salsa with sweet toasted garlic, fresh cilantro, and onion. Salsa quemada clings to the dryer and chunkier taco fillings, adding moisture and great flavor. It is also a classic table salsa, perfect to serve with tostadas and totopos.

Makes 2 1/2 cups

5 large Roma tomatoes, whole, not cored or cut in any way
1 serrano or jalapeño chile
2 cloves garlic, skin on
1/4 cup minced white onion
1 teaspoon salt, or to taste
1/2 bunch cilantro

Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.

Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.

Tags: Amor y Tacos, cilantro, Deborah Schneider, garlic, homemade salsa, jalepeno, Mexican, roasted tomato salsa, salsa, salsa quemada, serrano, tomatoes

Homemade salsa is super easy to make and waaaaay better than most you’ll buy at the grocery store. Plus, you can make it exactly how you like it (spicier, milder, more lime, etc.). Whip up a batch of this salsa, buy the best tortilla chips you can find and invite some friend over! Homemade salsa is definitely a party pleaser!!!

If you can’t find serrano chiles, jalepenos will do just fine. Enjoy!

Note: I like Juanita’s Tortilla Chips…available in the Portland area

Pico de Gallo
-recipe courtesy Marcela Valladolid, Food Network

In Mexico, pico de gallo is used to describe a wide variety of regional salsas, which are always made with fresh cubed fruit and/or vegetables. The most common version is made with any red tomato, onion and green chiles and is sometimes called “salsa mexicana” or “salsa bandera,” because the colors in the salsa represent the Mexican flag. Makes 3 cups

1 1/2 pounds yellow or red tomatoes, seeded and chopped
1 small onion, chopped
1/2 cup chopped fresh cilantro leaves
3 tablespoons fresh lime juice
2 serrano chiles*, seeded and minced
Pinch kosher salt and fresh ground black pepper

Add all the ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. This salsa can be made 4 hours ahead.

*The serrano chile is a fresh, small, green chile. Traditionally used in salsas it is slightly hotter than a jalapeno chile and can be found at most supermarkets, Latin specialty markets or online.

Tags: cilantro, homemade salsa, lime juice, Marcela Valladolid, onion, pico de gallo, salsa, serrano chile, tomatoes