Roasted Tomato Salsa [Immersion Blender]
Salsa has never been easier! Simply roast your ingredients, throw them in a jar and immersion blend them.
Ingredients
- 13 Tablespoon (725 g) roma tomatoes
- ½ Tablespoon (70 g) medium red onion, peeled, cut into large chunks
- 1 Tablespoon (20 g) jalapeño, stemmed, halved
- ½ Tablespoon (15 g) fresh cilantro leaves, stemmed
- 2 Tablespoon peeled, halved
- 2 teaspoons kosher salt
- 3 Tablespoons (45 ml) extra virgin olive oil
Directions
- Preheat oven to 400°F. Place all ingredients into a medium-sized bowl and toss to coat with olive oil and salt. Spread evenly onto the prepared sheet pan.
- Place sheet pan into the preheated oven and roast for 25-30 minutes. Remove and cool slightly.
- Place the roasted mixture into an appropriately sized container, preferably a 4-6 cup mason jar.
- Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible. Select Variable speed 3. Start the immersion blender and move around, including up and down, to blend the ingredients for 30 seconds. Increase the Variable speed to create a smoother texture if desired.
Chef's Notes
For a deeper flavor, try charring your tomatoes, onions and jalapeno on the grill. Omit the olive oil and char all ingredients together.
Ingredients
- 13 (725 g) Roma tomatoes, halved
- ½ medium (70 g) red onion, peeled, cut into large chunks
- 1 (20 g) jalapeño, stemmed, halved
- ½ bunch (15 g) fresh cilantro leaves, stemmed
- 2 limes, peeled, halved
- 2 teaspoons kosher salt, optional
- 3 Tablespoons (45 ml) extra virgin olive oil
Directions
- Preheat oven to 400°F (200°C). Place all ingredients into a medium-sized bowl and toss to coat with olive oil and salt. Spread evenly onto the prepared sheet pan.
- Place in preheated oven and bake for 25-30 minutes.
- Place ingredients into an appropriately sized container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
- Start the blender on its lowest speed, then increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 30 seconds or until desired consistency is achieved. Increasing the Variable speed creates a smoother texture. Cool or serve slightly warm.
Chef's Notes
- For a deeper flavor, skip the oil and roasting. Instead, char your tomatoes, onions, and jalapeno on the grill.
Ingredients
- 13 (725 g) Roma tomatoes, halved
- ½ medium (70 g) red onion, peeled, cut into large chunks
- 1 (20 g) jalapeño, stemmed, halved
- ½ bunch (15 g) fresh cilantro leaves, stemmed
- 2 limes, peeled, halved
- 2 teaspoons kosher salt, optional
- 3 Tablespoons (45 ml) extra virgin olive oil
Directions
- Preheat oven to 400°F (200°C). Place all ingredients into a medium-sized bowl and toss to coat with olive oil and salt. Spread evenly onto the prepared sheet pan.
- Place in preheated oven and bake for 25-30 minutes.
- Place ingredients into an appropriately sized container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
- Start the blender on its lowest speed, and then increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 60 seconds or until desired consistency is achieved. Cool or serve slightly warm.
Chef's Notes
- For a deeper flavor, skip the oil and roasting. Instead, char your tomatoes, onions, and jalapeno on the grill.