I grew up eating my mom’s fresh salsa, or “pico de gallo,”  which I eventually started making myself.  Later, though I wanted to venture out, and after discovering the wonderfulness that is roasted tomatoes, made some roasted salsa.  Amazingly, it came out great the first time, although I did learn some tricks to make it better with further trials.

I used basically the same ingredients as the pico, except most of them are roasted. 

Okay here are the steps

1.  Gather/cut the ingredients:  here I have cored tomatoes, jalapeno, and onion. Note, I left the pieces pretty big because I don’t want them to burn.  Best part about doing in the summer, it could be really fresh and local.  

Image

2.  Next, roast those ingredients.  I think I did it at 400F for about 20-30 minutes.  

Image

3.  Let it cool, then food processor (or chop it).  I first put the peppers and onions in the FP and pulse to desire consistency, then i add the “soft” ingredients:  tomato, cilantro, lime juice (about 1/2 lime), and salt to taste and maybe sugar.  Barely/gently pulse.  (If you chop it all at the same time the tomatoes will get too pureed OR onions will be too chunky).

Image