Roasted Jalapeño-Tomato Salsa


This was the first year we were able to plant a garden (and by “we” I really mean Tom, since he and the kids did all the work). We had a great yield of tomatoes and spinach, a small yield of green beans, and like 2 jalapeños. Not sure what happened with our peppers (in addition to jalapenos, we also planted poblanos and red bell peppers), buuut better luck next year?

I’m not a canner (and am really too lazy to both learn how and actually do it) so I knew I needed to come up with some recipes to use with our tomatoes, other than throwing them on top of endless salads and making everything Caprese-esque. I asked Tom if he wanted roasted salsa or fresh salsa, and he chose roasted.

Salsa is one of those things that’s insanely easy to make. It has so few ingredients, takes almost no time, and comes out tasting worlds better than the stuff you buy in the jar.  The only bad thing about it is that there is no greater complement to it than tortilla chips, which are perhaps not the best thing to eat. I mean, they ARE, but you know.

This salsa had a nice kick to it, which we really enjoyed. Obviously the heat will depend on the jalapeños, so you may want to taste-test them first to see what their heat level is like before deciding whether to add 2 or 3 to the salsa.


Roasted Jalapeño-Tomato Salsa

2 thoughts on “Roasted Jalapeño-Tomato Salsa

  1. From what I can see with my MIL’s garden, peppers are definitely pretty hit or miss. So unpredictable! But at least you got two! And could make this salsa. I could probably make a dinner out of scoops of this alone.

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