This recipe is an updated version of the classic cooked Mexican tomato sauce, which is made with vegetable purees and simmered on the stove. My version roasts the vegetables in the oven, allowing them to caramelize, before they are pureed. The result is a sauce with deep rich flavor and a hint of sweetness. If you don’t like heat, make sure to remove the seeds from the jalapeño!
Recipe information
Yield
makes 1 1/4 cups
Ingredients
Preparation
Roast the Vegetables
Step 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
Step 2
Place all of the vegetables on the prepared baking sheet, cut side up. Depending on the size of your baking sheet, you may need to use two sheets. Drizzle the vegetables with oil and season generously with salt and pepper.
Step 3
Roast for 40 minutes, or until the tomatoes are shriveled up and develop bits of deep brown spots of color.
Puree the Vegetables
Step 4
Transfer all of the roasted vegetables to a blender and add the vinegar and water. Puree until smooth. Taste the salsa and adjust the seasoning, if necessary.
Serve or Store
Step 5
Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
COOKING NOTES
Step 6
INGREDIENTS
Step 7
Tomatoes
Step 8
Even though I use cherry tomatoes in the recipe, any type of tomato would work well here. Just keep in mind that larger ones will take longer to roast. Also, the sweeter the tomato, the sweeter the salsa.
Step 9
TECHNIQUES
Step 10
Roasting
Step 11
Roasting vegetables really brings out their natural flavors by doing two things: dehydrating them concentrates their flavors and caramelizing them brings our their sweetness.
Step 12
In order to achieve this you need a hot oven and the vegetables need space. Do not overcrowd or stack your vegetables because that will cause them to steam and not roast.
Step 13
ADVANCE PREPARATION
Step 14
If placed in an airtight container, the salsa will keep in the refrigerator for up to 1 week.
