If I could, I would probably live off of Chips & Salsa and an ice cold beer (when I’m not pregnant, of course), and there is nothing better than homemade salsa, in my opinion anyways. Sometimes we make it simple, just tomatoes, Jalapenos, Onion and Cilantro all diced up, other times we mix it up and experiment. Well last week I decided it was time to get a little creative in the kitchen and experiment on a new salsa blend. I figured if it didn’t work out, then it didn’t work out – but if it did, one more salsa recipe to add to my collection – and for the blog, of course.
I made it and fell in love, then Ryan came home & we whipped it out of the fridge and he loved it.
Now remember, Ryan is a trained chef so if I get his vote on something it’s definitely a keeper.
So here it is, the recipe that those of you that follow on instagram and twitter started begging for last week….
Roasted Tomato Jalapeno & Corn Salsa
4-5 Large Roma Tomatoes
1 Bunch of Cilantro
2 Heads of Garlic
1 Can All Natural Petite Diced Tomatoes
1 Can of Corn
Slice Tomatoes, Jalapenos in half, and slit garlic clove heads into piece, and place on sheet pan.
I choose to use tinfoil for easy clean up.
Place pan under broiler on low for about 15-20* minutes or until Jalapenos are browned.
Pull Garlic Cloves out if they have browned, if not, keep in until golden brown.
Once Garlic and Jalapenos have been removed from under the broiler, move the rack to about 5 inches from the broiler and switch to high. Leave tomatoes under the broiler to finish browning to your liking – which takes anywhere from 3-5* minutes.
*Cooking times under broiler may vary from oven to oven. It’s best to keep an eye on the ingredients.
Depending on your desired texture of the salsa – sometimes we like our smaller other times we like larger chuncks – depends on what you will use for prepping.
For this recipe I decided to use our food processor and “pulse” the ingredients for a thinner like texture.
You can also free-hand chop for larger pieces of the ingredients.
Add your onion (I recommend slicing it before adding to the food processor), your bunch of cilantro, the jalapenos (remove the seeds if you aren’t a fan of heat in your salsa! We keep the seeds in) & garlic to the food processor.
Pulse until all ingredients are chopped.
Add Roasted Tomatoes.
Add Can of All Natural Petite Diced Tomatoes.
Add your can of corn.
Add Salt & Pepper to your taste.