Home grown tomatoes for home made salsa. This does not get any more flavorful or better.
There is an abundance of tomatoes right from our garden. They’ve provided a great amount of homemade sauce and tomato jam; not to mention their juicy goodness on a salad. Another great option to add to this list is salsa. Instead of just chopping it up and putting it in the blender I went ahead and roasted my ingredients. I had poblano peppers from the garden and added them to the mix. There is nothing like fresh homemade salsa. You can control the salt and spice intake, and it’s so much more refreshing. I ended up with 2 mason jars of homemade salsa. These will store in the refrigerator for up to 2 weeks. 
- Total Time: 35 minutes
- Yield: 2 mason jars 1x
Description
This roasted tomato and poblano salsa is a fresh and flavorful homemade option, perfect for using up garden tomatoes and adding a spicy kick to your dishes.
Ingredients
- 15 tomatoes, cut into quarters
- 1 large onion, cut into quarters
- 2 large poblano peppers, cut in half
- 3 garlic cloves
- 1/2 cup extra virgin olive oil (evoo)
- Salt, to taste
- Black pepper, to taste
- Crushed red pepper flakes, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the quartered tomatoes, onion, halved poblano peppers, and garlic cloves on a baking sheet.
- Drizzle the vegetables with 1/2 cup of extra virgin olive oil and season with salt, black pepper, and crushed red pepper flakes to taste.
- Roast in the preheated oven for about 25 minutes, or until the vegetables are soft and slightly charred.
- Remove the baking sheet from the oven and let the vegetables cool slightly.
- Transfer the roasted vegetables to a blender or food processor and blend until you reach your desired salsa consistency.
- Taste and adjust seasoning if necessary.
- Transfer the salsa to mason jars or an airtight container and store in the refrigerator for up to 2 weeks.
Notes
Roasting the vegetables enhances their flavors and adds a smoky depth to the salsa. You can adjust the spice level by adding more or less crushed red pepper flakes. This salsa can be stored in the refrigerator for up to 2 weeks in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 3
- Sodium: 150
- Fat: 3
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
- Cholesterol: 0
Frequently Asked Questions
How do I roast the poblano peppers for the salsa?
To roast the poblano peppers, place them on a baking sheet and broil in the oven until the skin is charred and blistered, turning occasionally. After roasting, let them cool, then peel off the skin before chopping.
What type of tomatoes should I use for the best flavor in my salsa?
For the best flavor, use ripe, homegrown garden tomatoes, as they provide the freshest taste and juiciness that really enhances the salsa.
How long can I store the homemade salsa in the refrigerator?
You can store the homemade salsa in the refrigerator for up to 2 weeks in mason jars.
