Roasted Tomato Salsa – 101 Cookbooks

j

by Sil Pancho

}

09.07.2021


I love this salsa recipe, and make it every year for Fourth of July (and throughout the summer). While it appears deceptively average, it actually delivers electric flavor with each bite. This recipe delivers a deliciously vibrant, earthy, and slightly smoky-tasting salsa. The deep, caramelized flavors of roasted tomatoes and onions alongside the smokiness of the chipotles make for a richly beautiful and balanced combination. And, that color! It’s beautiful.

Fourth of July Roasted Tomato Salsa

Inspiration

Initially, I sat on this recipe for six months, waiting (and waiting) for tomato season. I waited through citrus season, asparagus season, and a good chunk of the stone fruits. Every few weeks I’d flip through my pocket-sized notebook and there it was, a messy scribble of black pen spanning three-quarters of a single page. The black letters were there to remind me of the deliciously vibrant, earthy, and slightly smoky-tasting salsa I jotted down while visiting friends in New Zealand. It is a salsa richly red in hue, accented with tiny flecks of green cilantro. We stayed with in Wellington for a week, and Hadley made it for us one evening.

Tomatoes and onions on a plate after roasting.

Why this Salsa?

There are so many things I love about this salsa. The deep, caramelized flavors of the roasted tomatoes and onions alongside the smokiness of the chipotle makes for a richly beautiful and balanced salsa. The other thing I love is the texture. This salsa has a rustic, hearty texture which comes from pureeing a portion of the ingredients toward the beginning of the process, and then hand-chopping the majority of the roasted tomatoes and onions. With the roasted ingredients, it is a bit more effort, to be sure, but the payoff is big.
Fourth of July Roasted Tomato Salsa Recipe

Variations

A number of you tipped me off to some great variations in the comments, and I’m going to highlight a few. Michelle noted, “This salsa was fabulous. I used a pasilla chile along with the the chipotles and it turned out awesome…It was wonderful on corn tortillas with homemade refried beans and a little cheese.” Abby says, “I like salsa on my baked potatoes – cutting out the fat of butter!” And Kitt weighs in with, “If you have a smoker pan, another thing try is smoking your tomatoes and other vegetables on the grill. It’s an amazing flavor.”

Not just for chips, this is the perfect salsa recipe for use on nachos, tacos, eggs, veggie burgers, quesadillas, kabobs. You have other ideas? Give a shout in the comments!

MY NEWSLETTER + EBOOK

weeknight express

Sign up for my weekly-ish, ad-free newsletter, with recipes, inspirations, what
I’m reading / watching / shopping.
(You’ll get a link for a free PDF e-book with 10 recipes)

weeknight express



Source link

HalfwayFoods.com is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Featured Articles

Creamy Sausage and Potato Soup

Creamy Sausage and Potato Soup

This post may contain affiliate links. Read my disclosure policy.This easy sausage and potato soup is hearty, healthy and dairy-free, made...

Follow us on Social Media

Comments

0 Comments

Related Articles

Creamy Sausage and Potato Soup

Creamy Sausage and Potato Soup

This post may contain affiliate links. Read my disclosure policy.This easy sausage and potato soup is hearty, healthy and dairy-free, made creamy by pureeing cannellini beans. Sausage and Potato Soup Potato soups are so comforting in the colder months and this...

Brown Rice Salad with Cranberries and Sweet Potato

Brown Rice Salad with Cranberries and Sweet Potato

This Brown Rice Salad with Cranberry and Sweet Potato is a healthy side dish that is simple enough for a family meal and special enough for your holiday table. Impossible you say! Oh, it’s possible…. read on!  Why Make This Brown Rice Salad Recipe When Katie...