"Lazy" Salsa
The most basic components of a salsa are roasted in a pan to intensify their flavors, then pulsed in a food processor.
Servings: 3 cups
Calories: 36kcal
Equipment
- Cast iron skillet or plancha
- Food processor with blade attachment
Mise en place
- 1 lb round ripe tomatoes skin-on, whole
- 2 ea jalapeños stemmed
- 3 ea garlic cloves skin-on, to prevent burning
- 1/4 C cilantro chopped
- 1/2 ea onion peeled, cut in half pole to pole
- 2 tsp salt to taste
- 1 ea lime
- 1 Tbsp (optional) extra virgin olive oil good quality
- 2 tsp (optional) ground cumin
Method
- Heat skillet on medium-high heat until hot
- Install all ingredients into the dry skillet and cook, turning occasionally, until the tomato and jalapeño skins are nicely charred all over, about 15-20 minutes. Remove to a plate and let cool completely. Remove the garlic skins and seed the jalapeños (or leave the seeds if you want a much spicer salsa).
- Install the garlic and jalapeños into the food processor and pulse until coarsely puréed. Roughly chop the tomatoes (get rid of the tomato seeds) and onions and add them to the food processor. Add the cilantro. Pulse until the salsa almost reaches the desired consistency. Be careful not to over-process.
- Juice the lime into the salsa to brighten the flavors, and to provide a more spoon-able consistency. Season with salt to taste. Pulse one or two more times to combine.
- Optionally, cumin (if using), and drizzle some olive oil on top.
- Pour into a quart jar with tight fitting lid and store in the refrigerator at least one hour or until ready to use.
- Enjoy!
Notes
Can be stored in a jar with a tight lid in the refrigerator, up to 7 days.