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
Units
Scale
- 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