Salsa is a beautiful thing. I regularly try new salsas anytime I spot a new brand or intriguing flavor combo. But it dawned on me how much I was actually spending on it monthly – like $20-30 dollars. That’s a ton for something that can easily be made from scratch. So I experimented with different ingredients and came up with a base I really love. One that can be added to or adjusted depending on my mood or the dishes I want to pair it with.
If you haven’t tried making your own salsa and you’re always craving that tomato-goodness, you should give this recipe a try. You can totally omit the roasted canned tomatoes, but it adds a deeper flavor to the salsa without having to spend forever roasting your own tomatoes. Yes I did roast everything, but that level of flavor involves a longer process and actual fire. I’m stuck with all electric appliances here – boo.
To kick up the heat double the jalapeño and keep the seeds in both or one of them. This is also amazing with the addition of fire roasted corn. I saved a batch of salsa to add to a cup of frozen fire roasted corn I always keep on hand and the two together is the perfect merriment of sweet and smoky. You could also bulk up your salsa with black beans or make it interesting with fresh diced mango. Really the possibility of combinations are endless and you should go crazy creating your own special blend. It’s kind of invigorating knowing you can make something like this and it ends up being much easier than you thought.
Of course, I will still buy my jarred salsas – but now I know just how easy it is to make my own. You can get the Simple Truth brand from Kroger and it’s usually a fraction of the price compared to the other brands. I’m a sucker for the spiciest one I can get my hands on. The problem with buying salsa though, it never survives more than a day in our house. My husband and I literally live for chips and salsa. I kid you not, that’s the first thing we tear into when we get home. But enough of my rambling, I’m seriously craving more salsa… Go make a batch now!
Roasted Smoky Tomato Salsa
Yield 1 quart
- 1 can Fire Roasted Tomatoes (14.5 ounces)
- 4 Tomatoes, vine-ripened (about 1 pound)
- 1 large Yellow Onion, cut into wedges
- 1 Jalapeño, seeds removed (optional)
- 1/4 cup Lime Juice
- 1 tsp ground Cumin
- 6 cloves of Garlic
- 1 tbsp Coconut Sugar
- 1/2 tsp Liquid Smoke
- Salt & Pepper, to taste
- Handful of Cilantro, to taste
- Line a baking sheet with parchment paper.
- Wash and pat dry tomatoes.
- Cut the onion and tomatoes into wedges and the jalapeño in half. Peel garlic cloves and leave them whole.
- Place everything onto the baking sheet and transfer to the middle oven rack.
- Broil at 500 for 20-25 minutes, or until evenly charred. Watch it carefully, to avoid burning.
- Measure and pour everything (minus cilantro) into a food processor. Pulse until desired consistency is reached. Add washed cilantro and pulse until evenly distributed, I like to leave it coarse chopped.
- Pour into a quart jar and chill in the fridge for up to two weeks.
- Serve chilled with tortilla chips, enjoy.
This will keep for up to two weeks stored in the fridge in an air-tight container.
Courses Side, Appetizer
PIN IT FOR LATER!
This is a sponsored conversation written by me on behalf of Kroger/Fred Meyer. The opinions and text are all mine.
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.