One of the staples for fajita fillings in my book is a tasty salsa and since homemade salsas are always great and they are also fairly easy to make I set about making one. Tomatoes are not in season right now and the hothouse tomatoes are not all that flavourful but you can certainly enhance their flavour by roasting them in the oven. Roasting vegetables like this concentrates their flavour and tomatoes are particularly good when roasted. I figured that since I was roasting the tomatoes anyways I might as well roast the chili peppers as well. Once everything was all roasted up the only question remaining was how smooth or chunky do you want your salsa. If you like it smooth you can puree it in the food processor and if you like it on the chunkier side you can just dice everything be hand. One nice thing about a salsa like this is that you can make it a day ahead of time and lighten the load on a day that you make a meal that has a lot of components like fajitas.
Roasted Tomato Salsa
- 1 pound tomatoes (cut in half)
- 3 jalapenos
- 1 poblano chili
- 1/4 cup onion (diced)
- 1 clove garlic (chopped)
- 1 lime (juice)
- 1 handful cilantro (chopped)
- salt and pepper to taste
- Place the tomatoes on a baking pan and roast in a preheated 350F/180C oven for an hour flipping half way through.
- Let the tomatoes cool and dice them.
- Broil the chilies until blackened on all sides.
- Let the chilies cool in a sealed container, peel the skins from them, seed them and dice them.
- Mix everything and let sit for 20 minutes to bring out the flavours.
Taco Quesadilla Pizzas
Ham and Egg Breakfast Quesadillas
Chicken Fajita Grilled Cheese
Taco Grilled Cheese Sandwich
Summer Vegetable Quinoa Burrito Bowls with Corn, Zucchini and Black Beans