Paired with an IPA
Well I’ve officially jumped on the bandwagon, and decided that it was time to start posting more videos. I resisted it for sooooooooo long, but things change and sometimes you have to roll with punches if you want to stay on the same level as everyone else. I decided to start simply, and do a recipe that I thought was feasible for one of my first (technically second) videos.
This salsa is perfect you guys. I have never posted a restaurant-style salsa, but I seriously make this salsa alllllll the time. It’s one of my favorites because the roasted vegetables give it such an added depth of flavor compared to your typical restaurant-style salsas. Now, just to forewarn you this salsa is definitely spicy. I leave the seeds in from the jalapeño because I prefer my salsa to be on the spicier side, but please remove them after roasting if it scares you. It’s just as good in the non-spicy version!
And yes, not to forget, if you want are a restaurant owner too and wants to keep this sorted then try some commercial refrigerator from IronMountainRefrigeration.com. That will keep a taste so you can enjoy or serve it next day too.
I hope you guys enjoy this salsa as much as I do. Video is below as well as the entire recipe! Enjoy!
Beer I feel like an IPA is a pretty obvious pairing for this recipe, but I’m obsessed with salsa and IPAs so I’m going to pair the two anyway. ;) This salsa definitely has a kick to it which is why I decided to go this route, and chances are that if you are enjoying chips and salsa, you are probably making other spicy recipes as well. Pairing with an IPA is foolproof. It will tone down the spiciness, yet not take away from the general flavor of the salsa.
Roasted Tomato Restaurant-Style Salsa
Yields 3-4 cups
5 minPrep Time
15 minCook Time
20 minTotal Time
- 6-8 roma tomatoes
- 1/2 of a red onion, quartered
- 4 cloves of garlic
- 1 jalapeno pepper
- 1 1/2 tablespoons olive oil
- 1/2 cup cilantro
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 teaspoon salt (more as needed)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- pinch of crushed red pepper (more or less as needed)
- tortillas chips, for serving
- Preheat your oven to 500 degrees F and line a large baking sheet with foil.
- On the baking sheet, add the tomatoes, onion, garlic, and jalapeño pepper. Drizzle the olive oil on top and place it in the oven. Roast the veggies for about 10-15 minutes or until the tomatoes are blistered and the skin is pulling away.
- Let the veggies cool for about 10 minutes, and then very carefully peel most of the skin from the tomatoes. Chop the stem off the jalapeño and remove the seeds if desired. Place the veggies in the bowl of your food processor or blender. Pulse 2-3 times to break them up, and then add the remaining ingredients (less the tortilla chips). Blend until desired consistency. I like my salsa on the chunky side, so I only blended for a couple of seconds.
- Chill the salsa before serving with tortilla chips! Enjoy!