Until yesterday, I’d never made salsa in my life! As far as I was concerned salsa came out of a jar or the refrigerated section at the grocery store deli. Not until my adult life did I even know anyone who made salsa from scratch. Granted, I also thought Taco Bell was at least slightly authentic. South Florida doesn’t expose you to very much in the way of Mexican food. I have since learned the error of my ways, but I don’t frequently venture into making Mexican (or even TexMex) dishes at home. Making mole from scratch is on my kitchen bucket list.
Since yesterday was Cinco de Mayo, we decided to celebrate this decidedly American holiday with vegetarian taco salads. I’d been up since o’dark thirty that morning baking, worked a windy farmer’s market and was exhausted, but I got the notion to make salsa with our dinner and nothing was going to deter me!
As a side note, our salads were loosely based off the recipe shared in one of my favorite vegan blogs, Oh She Glows : http://ohsheglows.com/2012/06/12/layered-raw-taco-salad-for-two/
I made the walnut meat, with a few modifications. I doubled the recipe so we’d have leftovers for lunch today, added just 2 tsp of ancho chile powder since the salsa was going to be hot, and omitted the cayenne pepper. It was so easy and we will definitely be making it again!
The Godfather and I are choosing to base our diets off whole foods, primarily plants, with as much local and organic as possible. I do this with my baked goods, so it would only make sense that my business is a reflection of the choices we make personally. Your body will thank you for fueling it with quality.
If you’re concerned about the cost of the walnuts for this recipe, shop bulk and look for sales, but put things into perspective… If you buy local, free-range organic grass-fed ground beef to avoid the icky hormones and additives in conventional meat, you’re spending about the same as you would on the nuts, maybe even a bit more. Walnuts also have way more omega-3.
Back to the salsa…
I read a few recipes and then decided to just wing it instead of following any one recipe in particular. I made a “small” batch, and it yielded a bit over 3 cups worth of salsa.
Note: When shopping for jalapenos, the jalapenos with the brown stripes on the skin have more heat, than those with a perfectly green skin. If you’d like less heat, remove the seeds. For the recipe below, we had two large jalapenos with striations, so we choose to seed one and leave the other with seeds.
Roasted Tomato Salsa
- 8 roma tomatoes
- 2 fresh jalapenos (see note above)
- 1/2 fresh lime
- 1/2 bunch fresh cilantro
- 1 medium onion
- 6 cloves garlic, peeled
- 1 tbsp olive oil
- Preheat your broiler while you give all vegetables a rough chop. Toss in olive oil and place single-layer on a cookie sheet.
- Broil vegetables for a few minutes until jalapeno skin starts to blister and veggies start to color. While this is happening, dice the cilantro. I had enough time to make a quick batch of guacamole.
- Once the vegetables are ready, remove from the oven and put everything into a food processor. Chop for about 10 seconds, then add cilantro and lime juice and pulse a few more times depending on how chunky you’d like your salsa.
- Add salt if you’d like (we didn’t as the chips we purchased were rather salty), and serve! This will keep up to one week in the refrigerator or can be frozen in smaller batches for longer storage and thawed as desired.