Oven-Roasted Tomato Salsa
4 pounds plum tomatoes, cut in half, seeds removed
1 large jalapeno pepper, sliced in half
½ small yellow onion, quartered
2 large garlic cloves
1-2 small serrano chile peppers, seeds removed (depending on your preferred heat level)
1 teaspoon cumin powder
¼ teaspoon chile powder (optional)
2 pinches sugar
zest of one lime
1 tablespoon fresh lime juice
½ bunch cilantro (about 1½ cups)
Preheat the oven to 350 degrees F.
Place the tomatoes and jalapeno in a single layer, cut side up, on baking sheets. Drizzle olive oil over them and sprinkle with kosher salt and black pepper. Roast for 60-70 minutes until the tomatoes have become slightly browned and shriveled. Allow them to cool until room temperature.
Put the roasted tomatoes, jalapenos, ½ teaspoon of kosher salt and the remaining ingredients into the bowl of a food processor. Pulse until desired consistency. Taste the salsa and add more kosher salt and black pepper as needed. The flavors will intensify as the salsa flavors marry.
Pour the salsa into a container and refrigerate for a few hours before serving.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.