Salsa is synonymous with Mexican food. Many Mexican restaurants often serve you salsa in some form. Many times, it’s served with a warm basket of tortilla chips. Other times, it’s incorporated into dishes such as burritos or tacos. But if you’re lucky enough, you may even stumble upon restaurants that have a full access salsa bar sporting a plethora of different salsas. This zesty, spicy sauce is both complex and full of flavor. It can be made from a variety of different ingredients, which make it the perfect pairing to all types of food.
Although salsa comes in many different styles and types, my favorite kind is roasted salsa. With roasted salsas, the main ingredients are roasted and then pureed so that the sting of some of the stronger ingredients, such as onions and garlic, are more palatable. The roasting process adds a char flavor and helps to concentrate the flavors by “cooking” the ingredients, thus removing some of the water content.
This roasted tomato salsa recipe will produce a salsa that is between mild and medium, giving most people who don’t normally eat spicy food just the right amount of heat. If you want to make the salsa mild, you can start off with just one chili. If you want to add more heat, you can always add more chilies or experiment with chilies higher on the heat index.
Regardless of how hot you like your salsa, this recipe will produce a salsa that is worthy of winning your next Cinco de Mayo office salsa party contest. (I’ve won two times in a row!) So what are you waiting for? Grab a chip and dig in!