Here’s my wife’s take on salsa. Her hobbies are edible, unlike mine.
I grew up eating my mom’s fresh salsa, or “pico de gallo,” which I eventually started making myself. Later, though I wanted to venture out, and after discovering the wonderfulness that is roasted tomatoes, made some roasted salsa. Amazingly, it came out great the first time, although I did learn some tricks to make it better with further trials.
I used basically the same ingredients as the pico, except most of them are roasted.
Okay here are the steps
1. Gather/cut the ingredients: here I have cored tomatoes, jalapeno, and onion. Note, I left the pieces pretty big because I don’t want them to burn. Best part about doing in the summer, it could be really fresh and local.
2. Next, roast those ingredients. I think I did it at 400F for about 20-30 minutes.
3. Let it cool, then food processor (or chop it). I first put…
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