While I was sitting here trying to decide what to post today….shoving chip after chip of my fire roasted salsa into my mouth…a thought hit me! Hey, what about your fire roasted salsa!! It’s such an easy go to snack….besides the chips, it’s also low in fat and calories…which I am counting on because I just made it my lunch!!
I love the smokiness that the fire roasted tomatoes and the cumin add. It’s not super “tomatoeee” and is thick…sticks to the chip!
So here it is….as always, you can adjust the flavors to your liking, I.E. more jalapenos for more heat!!!!
Preheat your oven to 500*!!!!
1 1/2 large jalapenos (only seed 1/2 of a jalapeno….leave the seeds and membrane intact on the whole one)
1/2 cup chopped onion
1-2 Tbs. cummin
1/4 cup chopped cilantro
2 Tbs. white vinegar
5 large garlic cloves (this salsa is going to stick with you for a while!!)
5 on-the-vine tomatoes
1-14.5 oz. can fire-roasted tomatoes
Place tomatoes on a baking sheet and toss into the preheated oven…..they will go for about 15-20 minutes or until you see the skins starting to blacken and split. Take them out and cover tightly with foil.
Start the blender on the lowest speed and gradually increase to puree. Do that until….it’s all pureed! Adjust flavors with more jalapenos and/or salt. Remember that you will be eating them with salty tortilla chips, so don’t add too much!