The best tomato salsa recipes are made with fresh ingredients. No canned tomatoes, chilis or packaged dehydrated powders allowed.
The name “salsa” comes from the Spanish word for sauce. However, this condiment was around long before the Spanish were exposed to it.
History dictates that perhaps the use of making a sauce out chiles, tomatoes and other ingredients began as far back as 3000 BC with the Aztec culture. The Aztecs along with the Spaniards had a great affect on the quisine of Mexico and other Latin American Countries where salsa is an everyday staple today. It’s popularity around the world has become phenomenal.
These are a couple of my favorite salsas recipes.
How about a Tomatillo salsa recipe ? I love this recipe because.
ROASTED TOMATO SALSA RECIPE
- 1 mild long green California chile pepper
- 1 poblano peppers
- 2 large tomatoes,
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tsp vinegar
- 2 tbls fresh cilantro leaves, chopped
- salt to taste
- Wash and dry tomatoes and chiles. Cut the tomatoes in half. Brush all sides of vegetables with olive oil. Place chiles and tomatoes in a shallow roasting pan lined with foil and place under the broiler about 6 to 8 inches from the heat source until skins begin to blister and turn black. Remove from oven and turn. Replace in the oven until skins are blistered and black. Remove from the oven, place chiles and tomatoes in a plastic bag for about 10 to 15 minutes. Make sure to save any juice left in the roasting pan from the tomatoes and add it to your salsa. Remove from bag and peel tomatoes and peel and seed peppers. Set aside to thoroughly cool.
- When peppers and tomatoes have cooled, dice them into a medium sized bowl. Add the onion, garlic, vinegar and cilantro. Stir to combine. Place in refrigerator for about 30 minutes prior to serving to let the flavors blend. Serve with tortilla chips. This salsa is also great over carne asada.