This salsa recipe is easy, it’s based off an old friends family recipe. I make it for most every gathering and it’s always a huge hit. I usually make extra to send home with friends since they love it so much and are always requesting it.
First roast jalapeños and poblano peppers (See How to Roast Peppers, chop green onions, crush garlic cloves, pour crushed tomatoes in a blender or food processor then add all other ingredients to the blender and puree together
Recipe: Makes 2 to 3 cups
- 1- 25 oz. Jar of Eden Organics Crushed Tomatoes
- 3 Cloves Crushed Garlic
- 1 to 3 Roasted Jalapeno Peppers (1 for mild, 2 for medium, or 3 for hot)
- 1 Roasted Poblano Pepper
- 2 Green Onions, Diced
- Juice of 2 Limes
- 1/2 cup Fresh Cilantro
- 2 tsp Salt or to Taste
These are morsel’s of serious goodness! I found myself eating them right off the baking sheet. The first time I made these I used them in my Mediterranean Quiche which was delicious but these are good in anything, our Caramelized Herb Tomato Pesto, pasta, antipasto or a salad…
This Recipe is for pearl tomatoes or Roma tomatoes, I like to use the baby heirlooms too they cook faster. You can use any tomato you just may need to adjust the cooking time
Core tomatoes and cut in half, scoop the seeds out and place on a baking sheet with cut side up
Spread marinade over the tomatoes
Bake and enjoy!
Preheat oven to 325 F put on the middle shelf and bake for approximately 45-55 minutes depending on the size of the tomato, the tomatoes will start to look a little shriveled up.
Turn oven up to 400 F for 20 minutes to caramelize the tomatoes. Keep an eye on them so they don’t burn although a little brown is okay and they will have the roasted sweetness that gives these tomatoes the yummiest flavor!
Recipe: Makes about 2 Cups
- 4 to 6 Cloves of Garlic Minced
- 4 Teaspoons of Thyme (dry or fresh)
- 1/2 Packed Cup Fresh Basil leaves chopped finely
- 1/4 Cup Extra Virgin Olive Oil
- 1 1/2 teaspoons of Sea Salt