Easy Roasted Garlic Salsa Fresca Food

CLASSIC ROASTED SALSA

Steps:

• Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
• Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
• Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
• Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.

HOW TO CAN HOMEMADE SALSA

Steps:

• Wash jars in hot soapy water and rinse thoroughly. Sterilize jars in water bath canner for 10 minutes. Let jars sit in hot water until ready for use.
• Cook down tomatoes for about 1 hour. Add the onion, peppers and spices and continue to cook down for another 30 minutes, or until desired thickness is obtained. Add parsley and oregano and cook for another 10 minutes.
• Ladle hot salsa into hot jars. Process 20 minutes in water bath. Let rest in hot water 5 minutes. Remove from canner. Cool jars on counter for twenty four hours. Test lids. If lids flex up and down, the jar has not sealed and should be stored in the refrigerator. Store jars that have sealed in a cool, dark place for up to one year.

SALSA FRESCA

Steps:

• In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

QUICK-ROASTED SALSA

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
• Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.

SALSA FRESCA

Steps:

• Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
• In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won't need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)

Steps:

• Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.

EASY ROASTED GARLIC SALSA FRESCA

Steps:

• Place garlic cloves (do not peel) in a small, heavy bottomed pan on med.
• heat.
• Heat for 10 minutes, turning often.
• Let cool.
• Chop tomato and onion.
• Mince cilantro.
• Peel garlic and mince.
• Mix it all together with salt and enjoy!

SALSA FRESCA

Steps:

• Combine all ingredients, taste and adjust seasoning as necessary.
• Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.

SALSA FRESCA

Steps:

• In a medium bowl, stir together tomatoes, white onion, jalapeno, garlic, and fresh lime juice. Season with salt and pepper and stir to combine. Let sit at least 15 minutes (or, covered, up to 4 hours). Stir in cilantro leaves just before serving.

THE ULTIMATE SALSA FRESCA

Steps:

• In a non-reactive bowl, combine first six ingredients.
• Add salt and pepper to taste.
• Add the minced serrano chiles, a little at a time, tasting for "heat" until you reach the level you can stand.
• Let stand for fifteen minutes to let the flavors meld. A small squeeze of lime juice is also good.
• Refrigerate until ready to use. Will NOT keep overnight.
• NOTE: this is such a versatile salsa. Try it in scrambled eggs, then rolled in a flour tortilla (breakfast burrito). Yum!