Classic Roasted Salsa

Friday, November 25, 2011


Last week when we were deciding on the Thanksgiving menu Alden's sister Afton mentioned that we should throw turkey out the window and have lobster instead! The Aikele's had a tradition growing up of eating lobster tacos in Mexico while visiting their grandparents in southern California. I wasn't too keen on the idea because hey, I am a traditionalist. I like my turkey and I am not too hip on sea food. So like most things in life we compromised. Lobster dinner on Wednesday night and turkey dinner on Thursday night. I now have to say... I am a believer. Tortillas stuffed with beans, avocado, homemade salsa, cilantro lime rice, lobster, and drizzled in butter and fresh lime juice.... um yes please. I know, you just caught yourself drooling right? I fear we may have started a tradition, which means the 5 lbs I usually gain at thanksgiving just turned into 10.

*Scroll down to see the recipe for our easy homemade salsa. Who doesn't love dips this time of year anyway?


Classic Roasted Salsa
Recipe via Martha Stewart Everyday Food Magazine


* 2 large tomatoes (1 1/2 pounds)
* 1 medium white onion, halved
* 3 jalapenos
* 3 garlic cloves, unpeeled
* 3 tablespoons fresh lime juice (from 2 limes)
* Coarse salt and ground pepper
* 1/4 cup chopped fresh cilantro


1. Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.

2. 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).

3. 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.

4. Transfer salsa to a bowl and stir in cilantro. (Refrigerate, up to 3 days, or freeze, up to 3 months.)

* The first time we made this we made it with 3 jalapenos, just like it calls for. Holy Tamoleee it was HOT! And we like hot! I suggest starting with one jalapeno or even half with no seeds if you don't like spicy. Then you can always add more to pump up the volume.


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