Roasted Tomato Salsa

I’ve made countless jars of this simple salsa with both red and green tomatoes. One year we had an early frost warning and I picked ALL the green tomatoes in the garden and made jars and jars of salsa verde using green tomatoes in place of tomatillos. To be honest, I have probably never made this the same way twice, because I just use whatever I have on hand! Any type of onion, any peppers, red or green tomatoes - anything goes! You can make it as spicy as you like, it’ll taste far better than anything from the store, and costs a fraction of the price. Plus tomatoes and peppers are absolutely PACKED with antioxidants like vitamin C, anthocyanins, and carotenoids. We usually associate vitamin C with citrus fruits, like oranges, but most peppers actually have MORE vitamin C per serving than an orange! The poblanos I used in this salsa have 134% DV per serving! This super versatile salsa can be eaten as-is with tortilla chips for dipping or added to a multitude of recipes. We used it last night for our chorizo tacos and again this morning for huevos rancheros.

Ingredients:

• 4-6 tomatoes (I used two BIG heirloom slicing tomatoes and 2 little ones, sauce tomatoes work just as well)

• 2-4 poblano peppers (I used 4 medium, I’ve also made this with jalapeños and other assorted peppers)

• 1 onion

• 4-6 cloves garlic

Method:

1. Remove stem and seeds from poblanos and place skin up on a baking sheet

2. Place tomatoes on baking sheet

3. Cut ends off the onion then cut it in half and cut each half into 4 pieces

4. Scatter onion around the baking sheet

5. Leave garlic cloves inside their skin and place on baking sheet

6. Place the baking sheet under the broiler for 15 minutes, flipping vegetables a few times throughout the process

7. Pepper skins will be blistered and tomato skins will split and soften

8. Remove baking sheet and let cool until the vegetables can be handled

9. Peel the garlic and place everything in a blender (if you have really big tomatoes you can quarter them first)

10. Add 1/2 tablespoon salt

11. Blend on “chop” mode for just a few seconds

12. Fill a quart jar, cool and refrigerate

13. PS - You can freeze this too!