Roasted Tomato Salsa, Revisited

I wanted to make a corn and black bean salsa, and I did so by utilizing this basic recipe. Instead of chipotles (dried smoked jalapenos), I used fresh jalapenos, and after roasting, I stirred in some canned corn and black beans. Fresh corn slowly roasted with the other vegetables would be out of this world! This recipe is really flexible. Want more heat? Use more chilies. The cilantro, salt and pepper, garlic, lime, corn, black beans- pretty much everything can be adjusted to taste. If you want a super smooth salsa you could puree the entire mixture, but I like to keep it chunky and so I chop the majority of the veggies.

5/22/09: Everyone needs a good tomato salsa in their life. But not all salsas are created equal, and I've had a hard time finding my match. I've been shopping around, sampling different brands of naturally fresh and bottled salsas, hoping to fall in love. Some are too sweet, some too salty. While I can't handle too much heat, there needs to be a little kick for excitement. Salsa without chilis of some sort would be very out of character.

I was starting to worry my salsa soul mate didn't exist. I'd had a few memorable encounters at restaurants, but rarely would I get to taste those salsas again. I'm not the type of girl who is satisfied by one night stands, so I decided to take measures into my own hands. Wearily, I turned to the options available online. And then one day, browsing at 101 Cookbooks, I found it.

And now, I'd like to introduce you to my new salsa. This is a roasted salsa. The tomatoes, onions, and garlic are exposed to a short bout of high heat which magnifies their inherent flavors. In addition, spicy chipotle peppers impart a rustic smokey flavor. Because this salsa is cooked, it keeps longer in the refrigerator than a homemade pico de gallo. It's smart, it fresh, it's here to stay. Unless, of course, another more appealing salsa comes along. But that won't happen. Because we are meant to be together. Give it a try and you'll see why I'm so enamored.

INGREDIENTS

1 1/2-2 lbs. Roma tomatoes, halved lengthwise

1 medium white onion, cut into six wedges

4 large garlic cloves, halved

a couple pinches of finely ground sea salt
pepper, to taste

extra-virgin olive oil

1 chipotle pepper in adobo sauce (more or less to adjust heat) OR 2-3 jalapenos, seeded and deveined
1/2 cup cilantro, roughly chopped

splash of lime juice (optional)
3/4 cup black beans (optional)
1/2 cup corn (optional)

DIRECTIONS

1. Preheat oven to 400 F.

2. Gently tossed the tomatoes, onions, garlic, jalapenos (optional) and salt with olive oil in a large bowl. After they are nicely coated arrange in a single layer, tomatoes cut-side facing up, across a foil-lined baking sheet. Roast in the oven for 30-40 minutes or until the tomatoes start to collapse and the onions begin to caramelize a bit. Remove from the oven.

NOTE: If you have fresh corn, you can cut the kernels off the cob and roast them with everything else for a roasted corn and black bean salsa.

3. Puree the chipotles/jalapenos with the roasted garlic and two roasted tomato halves. Chop the remaining tomatoes by hand (once they've cooled a bit). Chop and add the onions as well. Season with salt and pepper and stir in the cilantro. Stir in the corn and black beans and/or hit it with a splash of lime for freshness (if using). Refrigerate until ready to serve.

Makes about 2 1/2 cups.

(Adapted from 101 Cookbooks)