It's only day 2 of the Shelter-in-Place edict. Are you already bored of your food options or just plain bored? Cooking is a great way to entertain yourself and kids. This Fire Roasted Salsa is sure jazz up any meal. The best part, it's made from items likely already in your panty!
Ingredients:
- 2 (10 oz) - tomatoes - any kind will do, but fresh is preferred. If not available, canned fire roasted tomatoes work too.
- 6 unpeeled garlic cloves
- 1 large white onion peeled halved and cut into 1/2-inch slices
- 1 jalapeño pepper, stemmed, and halved (discard the seeds to reduce the heat if you’d like)
- 1 large handful fresh cilantro leaves - omit if you don't like it!
- 1 tablespoon lime juice
- 2 teaspoons salt + more to taste
- 1/2 teaspoon ground cumin - omit if you don't like it!
Instructions:
- Preheat oven broiler to high.
- Arrange the tomatoes (skin side up), garlic cloves (unpeeled), onion and jalapeño (skin side up) in an even layer on a large baking sheet. Broil for 6-8 minutes, or until the tomatoes and jalapeños have blistered and blackened pretty thoroughly on top.
- Remove the baking sheet from the oven, and peel and discard the skin from the garlic cloves. Transfer the tomatoes, garlic, onion and jalapeño to the bowl of a food processor or blender. Add in the remaining ingredients and purée the salsa until it’s smooth.
- Taste and season with extra salt or lime juice, if needed.
- Serve immediately, or refrigerate in a sealed container for up to 1 week.
You can serve this with tortilla chips or fresh veggies, and you can mix up the leftovers in your morning omelet.