Lisa Atwood, Rebecca Courchesne, Rick Field

Roasted Tomato-Garlic Salsa

Name: Roasted Tomato-Garlic Salsa
Ingredients: ¼ cup (2 fl oz/60 ml) fresh lime juice, or to taste; 10 large cloves garlic, unpeeled; ⅓ cup (½ oz/15 g) chopped fresh cilantro (fresh coriander), or to taste; 1 tsp salt; 1 or 2 jalapeño chiles; 3½ lb (1.75 kg) plum (Roma) tomatoes or other firm-fleshed sauce tomatoes; 1 large white onion, cut into chunks; 3 Tbsp olive oil; ⅓ cup (½ oz/15 g) chopped fresh cilantro (fresh coriander), or to taste; 3½ lb (1.75 kg) plum (Roma) tomatoes or other firm-fleshed sauce tomatoes

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Plum tomatoes have firm flesh that holds up well during cooking, making them a good choice for this spicy salsa. Other varieties can be substituted, but make sure the tomatoes are not overripe. To tame the heat in this versatile salsa, use only 1 jalapeño chile.

Ingredients

3½ lb (1.75 kg) plum (Roma) tomatoes or other firm-fleshed sauce tomatoes
1 or 2 jalapeño chiles

Sauce
Gluten-free
Vegan

Method

Have ready hot, clean jars and their lids.

Preheat the broiler (grill). Combine the tomatoes and chile(s) on a baking sheet. Toss with 2 Tbsp of the olive oil and broil (grill) until lightly and evenly charred, 6–10 minutes. Transfer to a plate and let cool slightly. Halve, core, and seed the tomatoes. Halve and seed the chile(s). Place the chil