Salsa is a terrific snack. Its primary components are vegetables and its acidity, heat, and natural sweetness satisfy in a guilt-free way. It is no wonder that every grocery store sells so many varieties of salsa. We can walk down the condiment aisle and expect to be able to choose from a variety of roasted, tropical, and green salsas, each one suiting a different menu and mood.
For those savvy to a few tricks in the kitchen, salsa is also appealing because it is so easy to prepare. And the beauty of making fresh salsa is that you can combine the sweet roasted flavor of tomatoes with the soul-appeasing crunch of fresh peppers and onions.
With the recipe below, you will be such a star of your next Cinco de Mayo party with so little effort that you will find yourself trying your own tropical and tomatillo versions of this recipe. When you do , share them with us, because there is always occasion for a good salsa.
Preheat your oven to 425 degrees. Cut your tomatoes into quarters and remove the core. Toss them in the olive oil and sprinkle with salt. Spread them on a baking sheet and roast for 40 minutes or until they are caramelized and soft. When you remove the tomatoes from the oven, allow them to cool and then, using a pairing knife, gently remove the skins. Place in a bowl and gently crush.
Cut your sweet peppers and onions into 1/4 inch dice and place into a mixing bowl. Finely dice your jalapeno and cilantro and add them to the mixing bowl. Add the roasted rushed tomatoes and lemon juice. Season with salt to taste.
Serve with chips or with your favorite Mexican entree. Yields 3 cups.
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