We are entering the peak of the growing season in Minnesota; my CSA box has had an abundance of produce. Tomatoes are starting to show up in the box, and need to be used! This salsa has the deep flavors of restaurant style salsa, and it is super easy to make.
All you need are tomatoes, onion, jalapeño, garlic, avocado oil, and Himalayan salt. I like to use avocado oil because it has a high smoke point. Basically, you preheat the broiler, prep the baking sheet, cut up the produce, add the oil and salt, and pop in the oven. The broiler will do the “fire-roasting”, and you determine how charred you want the produce. I like mine partially charred which was about 50 minutes in my oven. Once they are done to your liking, remove from the oven and allow to cool. Next you will blend the cooled salsa ingredients. Again, if you like your salsa chunky then blend less, and if you like your salsa smooth, you will blend longer. I use my food processor, but a blender can do the trick, too.
All that is left to grab some chips and enjoy the salsa! This salsa would be great as a topping for grilled meat, also. Do you have a favorite salsa recipe? Share in the comments!
Be Blessed,
Heather
Ingredients
- 1 pound ripe tomatoes, quartered
- 1 small to medium onion, quartered
- 1/2 to 1 jalapeno, halved and seeded (leave seeds in if you like it hot!)
- 2 large garlic cloves, peeled and halved
- 3 tablespoons avocado oil, cold pressed
- 2 teaspoons Himalayan salt
Instructions
- Line a baking sheet with aluminum foil then a layer of parchment paper. Put all of the ingredients onto the prepared baking sheet and toss.
- Broil on High about 6 inches below the broiler until completely charred, about 40 to 50 minutes.
- Remove from the oven and cool.
- When vegetables are cool to touch, add all ingredients to food processor fitted with the chopping blade. Pulse until desired consistency is achieved, about 8 to 10 times for chunky.
- Taste and adjust seasoning as desired.
- Serve with tortilla chips or with grilled meats.
- Keep in fridge up to 5 days, if it lasts that long.
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