I love spicy food, and after living in Texas, California, and then Mexico, I am pretty obsessed with salsa! There is nothing more magnificent than freshly made salsa, and honestly, that was better than the beach in Mexico. I am still down with eating salsa at the beach, though. This salsa is roasted for maximum flavor, and I had so many requests for salsa after I posted those gorgeous purple tomatoes I found at the farmer’s market. This is how we made it:
1-2 heirloom tomatoes, or about 1 ½ pounds, cored and quartered
½ onion, thinly sliced
2 cloves of garlic
1 lime, juiced
2-3 chipotle peppers (from a jar), roughly chopped
½ bunch of cilantro
1/2 tsp salt
Pepper to taste
Preheat the oven to 450 F.
Line a baking sheet with a silicone baking mat or parchment paper.
Place the tomatoes and onions on the baking sheet and sprinkle with a little salt and pepper. Bake for about 20-25 minutes or until the tomatoes and onions start to get just a little charred.
Let the tomatoes, onions, and garlic cool a little so you don’t burn yourself, and then add them to a food processor along with the lime, chipotle peppers, cilantro, salt, and pepper. Pulse the mix until you get your desired consistency. It’s nice to have a little texture, but we’re not making pico de gallo here.
Serve with chips or whatever you like to eat your salsa with!
Loving our heirloom salsa? Tag us in your photo on Instagram @notthatkindofveganofficial for a shoutout!