Allergens: vegan, gluten free, nut free, naturally sweetened
Makes: 1 large container fit for a crowd
Prep time: 10 minutes
Cook time: 45 minutes
Al Turnbull and I did a cooking class in La Paz, Mexico for my birthday and we learned how to make this salsa. We loved it so much that we continued to make it at home and added our own flair.
Pictured here with one of my favourite Tortilla chips (Neal Brothers Deep Blue + Flax) because I love a good chip and dip. But this salsa also pairs wonderfully with our Guacamole. Or go crazy and serve it with toasted naan bread or add it to a charcuterie board. The options are endless.
This recipe is also pretty flexible spice wise. I’m a spice lover, so I love a spicy salsa and tend to leave the jalapeño seeds in. But if you’re lighter on the spice level leave out the jalapeño seeds and if you truly hate spice reduce the number of jalapeños you use.
A lot of people don’t make salsa because they think it’s “too hard” to make (I know this because I was one of those people). But trust me, this salsa will convert you to a salsa maker. It’s so simple to throw together!
Plus, it is seriously good. It’s a heavy duty, fully loaded, meal-esc salsa. And honestly, it’s good on everything … potatoes, salad (yes salad), tacos, burritos, nachos … you name it and this salsa can go on it.
Roasted Tomato Salsa Recipe
Ingredients
- 8 – 10 Roma tomatoes (the amount depends on the size of the tomatoes. It’s best if you can use in season Roma tomatoes, but I make this year long with not as fresh tomatoes and it’s fine.)
- 3 jalapeño peppers
- 1 medium sized white or yellow onion
- 4 garlic cloves
- The juice of half a lemon
- A handful of chopped cilantro
- 1 can of tomato paste
- 1 teaspoon Kerns mustard powder (sounds weird I know but trust me on this one)
- 1 tablespoon maple syrup
- 2 tablespoons ketchup (same as number 8 … trust me it works!)
- 1 can of black beans
- 1 can of corn
- 1 can of chopped pineapple chunks
Instructions
- Slice the tomatoes and onions into 4 pieces each. And cut the peppers into 4 pieces each (remove the seeds and ribs if you do not want the salsa to be super spicy).
- Peal the garlic cloves but do not cut them.
- Get a large frying pan and place a sheet of tin foil on the bottom of the pan (this helps with clean up – you will appreciate this step later).
- Put the tomatoes, onion, peppers and garlic in the foil. Put the pan on medium high and let them broil and blacken for about 20 minutes. Turn them occasionally until all the ingredients are blackened and the juices have released. About 40 minutes total.
- Put all the blackened veggies into a high-speed blender or food possessor (if they get stuck to the pan add a little bit of warm water to loosen up the veggies). Add the cilantro, lemon, tomato paste, mustard powder, maple syrup and ketchup. Pulse 5 or 6 times until everything is chopped together. Get creative here! If you like your salsa more blended, pulse more. Want it chunky? Pulse less.
- Then stir in the fully drained black beans, corn and pineapple. Put it in a large container and let it fully cool in the fridge. Then enjoy!
Alana Walter is a food aficionado. Her passion for cooking and baking started at a young age. Being celiac and plant based presents Alana with a unique opportunity to look at food in a different way. But her “free-from” food is the furthest thing from boring. Her goal is to break down the barriers people have towards cooking with dietary restrictions. Alana is one of the co-founders of ThoughtNotion.
