Homemade Salsa

 

This is my adaptation of a salsa recipe from Salsas That Cook, by Rick Bayless

IGREDIENTS:
12 Roma tomatoes
2 Jalapenos
6 Garlic cloves, peeled
1 Large yellow onion, sliced
2-3 T. Cider vinegar
1/4 t. Cumin powder
1/4 t. Celery salt
Salt & Pepper to taste
Cilantro fresh, chopped and to taste

Preparation:
Begin by preheating your oven to 350 degrees. Place all veggies, first four ingredients on a shallow baking sheet lined with parchment. Roast veggies for approximately 40 minutes, until the skins begin to darken and split. Remove from oven and allow to cool. Meanwhile set up food processor and a fine mesh strainer with a bowl underneath to catch tomato juices.
This is where things get messy . . . peel tomatoes and remove the seeds and core over the strainer so you can retain the juice. Add "meat" of the tomatoes to the food processor along with garlic, onion slices and peeled(remove as much of the skin as possible) and seeded jalapeno. Process, add cilantro and pulse a few more times to combine.
Pour salsa into a storage container and mix in spices and vinegar. Add the reserved tomato juice. Serve now or store in an air-tight container for up to 5 days in the refrigerator. You can also freeze a portion for later use. This salsa is also used in a warm goat cheese dip, that is unbelievable!! (That recipe to follow at a later date.)