Jarred salsa may be low in calories, but it’s loaded with sodium and other preservatives to keep it edible for as long as possible. Salsa is a staple in our house. It’s photographed here with chicken tacos (that recipe is coming next week), but we use well beyond Mexican dishes. It’s a super side accompaniment to scrambled eggs, as a dip with veggies or brown rice crackers, and believe it or not, it makes a great substitute for salad dressing. I confess that I relied on the jarred stuff up until a few years ago when a friend told me how easy it is to make my own. I’m not a fan of tons of chopping and am not that skilled at chopping vegetables finely the way a classic pice de gallo requires, but after experimenting with different recipes, I came up with my own that needs a minimal amount of chopping because it’s roasted in the oven. Now that we have our own recipe which uses no oil and where we can control the amount of salt, I will never go back to the grocery store version! If you’re a salsa fiend like me, I suggest making a big batch of this and keeping it in the fridge to use all week. ~Shivani
3 medium sized ripe tomatoes, cut into quarters (for a sweeter salsa, use a 16 ounce box of Campari tomatoes)
3 cloves of garlic, halved
1 jalapeno, seeds removed and halved longwise or leave them in for a spicier salsa
2 medium red onions, cut into quarters
1 large handful of cilantro, finely chopped
salt and pepper, to taste
Preheat oven to 425 degrees.
Place the tomatoes, onions, garlic and jalapeno on a cookie sheet and season with salt and pepper.
Cook for 35 to 40 minutes.
Let cool and puree in food processor until smooth. For a chunkier salsa, don’t puree as much.
Stir in cilantro, and season with more salt and pepper if needed.
It’s a must-have along with the black bean quesadillas I wrote about a few months ago but also works with any taco or burrito recipe. It’s also great with eggs.