roasted salsa

As you by now know— we celebrate taco tuesday around here, religiously. By far our favorite meal of the week. To keep it interesting, we constantly vary the type of tacos we have— crispy tacos, soft tacos, fish tacos, corn tortilla tacos, breakfast tacos, ground beef tacos, carnitas tacos— and we vary from tacos by having asian lettuce wraps, make your own burrito bars, taco salads, fajitas, etc. You get it. We are vary liberal on the definition of what constitutes a taco, and we certainly don’t believe that tacos can’t only be made using mexican or latin american flavors.

However, all that being said, our most often made tacos are mexican or latin american in spirit… since there are so many different ways to make those tacos completely different.

One of the easiest ways to do this is to vary the type of salsa or sauce we serve with the tacos. You might have noticed there are a few different salsa recipes on this blog. And there are tons more in my repertoire to come.

Like this roasted tomato “restaurant style” salsa. Tastes just like the salsa chevy’s used to serve tableside, when that beloved chain was still with us, and is the perfect complement to a big bag of chips.

Ingredients:

28 oz can of whole fire roasted tomatoes

1 tsp black pepper

1 jalapeño

3 gloves of garlic, peel left on

juice of 1 1/2 limes

handful of fresh cilantro leaves

1 tsp salt

Directions:

Heat a large cast iron skillet to medium-high heat.

Add garlic and jalapeño to pan. Turning occasionally, until all sides are charred.

In to the bowl of a food processor, squeeze out the softened garlic cloves from their peel into the bowl. Remove the peel, seeds and stem of the jalapeño and add the flesh to the bowl.

Using the pulse function, process the bowl ingredients a few times to break up larger pieces.

Add the rest of the ingredients, and pulse until combined.

Note: this isn’t meant to be a chunky salsa, but you don’t want a smooth sauce; so use a cautious hand when pulsing.