Oven Roasted Tomato Salsa

My momma is a mild salsa kind of person.  She likes just enough heat to add a little kick, but not one to set your mouth on fire.  So when she decided to take a bite out of a jalapeno pepper, my dad and I watched expectantly, guessing at what was to come.  (I was in Jr.High at the time.)

A big intake of breath, a tinsy bite off the end and then the yelling and dancing commenced.  Daddy and I giggled, then laughed and then tired to help.  To this day, it’s one of those family jokes that can get us laughing to the point of tears.

This recipe is from Super Salsas.

One substitution made – noted below.

salsa 2 Collage

Oven-Roasted Tomato Salsa

12 Roma or plum tomatoes
1 small onion, chopped
6 clvoes peeled garlic
5 serrano chiles, whole – I used jalapeno’s
2 to 3 chipotle chiles, canned
Salt & Pepper to taste
Lime juice to taste

Preheat oven to 400 degrees.

Place tomatoes in a roasting pan, grouped together, and add onion, garlic and chiles.  Cook for 45 minutes, or until tomato skins are blistered.

Let cool and remove stems from chiles, along with the seeds if you’d like a milder salsa.

In a food processor, place ingredients from the roasting pan and chipotles; process until well blended, but not pureed.

Add salt, pepper and lime juice to taste.

salsa 5

cartoon-strawberry-9Woo! This is some spicy salsa!  And I took out ALL  the seeds from the chiles.  In the future?  Add 1 or 2 chipotle chiles, not 3.  Spiciness aside, this is good stuff.  You will keep eating it even though your mouth is on fire and your upper lip is sweating.