If you have a surplus of tomatoes growing in your yard, fresh tomato salsa is a convenient and versatile way to use them. Fresh tomato salsa elevates Mexican-style dishes and also makes a worthy snack on its own, served with chips. Even if you don't garden, fresh ripe tomatoes are abundant during the summer months. Many farmers and produce stands sell bruised or overripe seconds, which can be even tastier than the cosmetically perfect specimens once you trim off the bad spots.
Step 1
Preheat your oven to 400 degrees F.
Step 2
Rub olive oil to coat the surfaces of the tomatoes and chiles, and arrange them on a baking sheet.
Step 3
Roast the tomatoes and chiles for about 45 minutes, until they're droopy and just starting to brown. It's difficult to overcook the tomatoes, but if you overcook the chiles, simply turn them over so the condensation softens the skins.
Step 4
Remove the stems and cores from the tomatoes and the stems from chiles when they're cool enough to handle. Also remove the stems from the cilantro.
Step 5
Transfer the tomatoes, chiles and cilantro to a food processor. Add 2 tbsp. red wine vinegar and 1 tsp. salt. Process until smooth.
Tips and Warnings
- You can peel the skins off the roasted tomatoes and chiles if desired, but it isn't necessary. You can also remove the seeds from the chiles to make a milder, smoother salsa.
Things You'll Need
- 4 large ripe tomatoes
- 4 chiles, mild, hot or a combination
- 2 to 3 tbsp. olive oil
- Baking sheet
- 10 sprigs cilantro
- 2 tbsp. red wine vinegar
- 1 tsp. salt
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