Roasted Mexican Salsa -

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Roasted Mexican Salsa

Roasted Mexican Salsa
(Moto's Personal Recipe)

8 to 12 medium tomatoes -- about 2½ pounds                            2 medium-large white onions
3 to 4 Serrano peppers (about 2 inches in length)                      4 to 6 cloves of garlic
1 bunch fresh cilantro                                                                     1 Tbsp salt                                                                                       
Optional:  Transform any Mexican blend salsa into a South American vacation by adding freshly brewed coffee and a pinch or two of Peruvian or Ecuadorian spice blend. If your grocer's spice rack doesn't carry such, use Ground Cumin (about 1/4 tsp for this batch).  As far as the coffee goes, I use 2 Tbsp for every 4 tomatoes used.  Yes, coffee adds more liquid that can separate, but read my note below about how to reduce water separation.


Cut tomatoes and onion in half.  Place on large baking tray with cut side up (stem side down).  Cut top off the Serrano peppers (leave seeds inside) and add to baking tray.  Allow space between everything to avoid crowding.  Peel garlic and put to the side.  The garlic doesn't go in until halfway through the roasting time or else it will get burnt.

Preheat oven to 375ºF.  Place baking tray into oven for 30 minutes.  After 30 minutes, put garlic on tray and bake another 30 minutes.  Now, after an hour has passed, pull trays out of oven and let cool.

Add ingredients to a food processor (it is best to split into two batches so as not to overflow.  Add to each batch ½ of the fresh cilantro and ½ Tablespoon salt and puree all.  Mix both batches in a large bowl and stir to combine.  Enjoy!


Peel the tomatoes prior to roasting if you wish however, the peels will generally slip off easily after removed from the oven. Simply flip them over to the cut side down side and lift skins off.
Another advantage of roasting the tomatoes is that it helps to separate excess water because for the second half-hour of roasting, they are face down which allows the water to drain off the fruit. Water within the salsa separating and floating to the top of your bowl is unappealing, and there's a couple of ways to help reduce this.

Roasting is one way as stated above, another is to bring the salsa to a boil just long enough to evaporate some of the liquid off.  Water separation is a natural occurance when working with fresh tomatoes however, a secret known by those of us who do canning, this water can be reduced when bringing the salsa to a boil before filling our canning jars.  By the way, you can hot water bath this salsa or pressure can it if you like.  Pressure canning will make the salsa thicker due to the increased processing time.  I just thought I'd through that in, but this is not a canning recipe.

If you are not canning, and you're only making a batch to keep in your fridge for the week, what I'm saying is to just bring the salsa to a boil long enough to evaporate off some of the liquid before you refridgerate and/or serve it.

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