Special to the Detroit Free Press Tomatoes are one of the best foods to have fresh in summer. But there’s a limit to how many salads and sandwiches you can top with the juicy produce. So, what’s the best way to keep an abundance of tomatoes in your life […]
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Special to the Detroit Free Press
Tomatoes are one of the best foods to have fresh in summer. But there's a limit to how many salads and sandwiches you can top with the juicy produce.
So, what's the best way to keep an abundance of tomatoes in your life without getting bored? By making salsa, naturally.
Today’s recipe calls for Roma tomatoes (also called plum tomatoes), but any variety will do. We roasted them, because a little time in the oven concentrates their flavor and sweetness by driving off excess moisture. This is a good tomato-cooking tip to keep in mind during the rest of year when the flavor of tomatoes could use a little help.
Did you know? Tomatoes are a staple of the Mediterranean diet, tomatoes are rich in vitamins A and C, along with iron, potassium and fiber.
Tomato tips:
- To avoid bruising, place tomatoes in a single layer when you roast.
- For maximum flavor, store tomatoes at room temperature. If storing for more than a few days, especially in hot climates, place them in the warmest part of the refrigerator.
More recipes: Make chicken lettuce wraps better than P.F. Chang's
How to customize homemade salsa
What's great about salsa recipes is their versatility. Our recipe is pretty basic (tomatoes, peppers, onions, herbs and spices) and offers a good starting point if you want to experiment with add-in ingredients.
If you’re looking for a little sweetness: Add diced pineapple, mango or peaches to our recipe.
If you want a chunkier salsa: Stir in roasted corn kernels or black beans.
If you need less heat: Use pepperoncini or banana peppers, which are mild and slightly sweet.
If you want moderate heat: Anaheim, poblano and ancho peppers provide mild heat. Medium-hot peppers include jalapeno, serrano and hot wax peppers.
If you want to set your mouth on fire: Scotch bonnet or habanero just might be your thing. Remember that the interior ribs and seeds of peppers add heat.
More:Alton Brown's tips changed how we cook. This is the single biggest thing he wants you to try
Homemade Salsa
Serves: 12 (⅓ cup) servings
Prep time: 20 minutes
Total time: 40 minutes (plus chilling time)
Ingredients:
- 10 plum tomatoes, quartered
- 1 green pepper, quartered
- ½ red onion, quartered, plus 1/4 cup finely diced
- 1 tablespoon olive oil
- Parchment paper or vegetable oil cooking spray
- ⅓ cup chopped cilantro
- 2 tablespoons minced jalapeno pepper
- 3 garlic cloves, minced
- 2 tablespoons lime juice
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Pinch of cayenne pepper
Instructions:
Preheat oven to 425 degrees.
In a large bowl, toss tomatoes, green pepper and quartered onion pieces with olive oil. Pour vegetables onto a large sheet pan lined with parchment paper or sprayed with cooking spray. Bake uncovered 20 to 30 minutes or until vegetables soften. Remove from oven and cool completely.
Place roasted vegetables in a blender or food processor. Cover and process until blended but still slightly chunky. Place salsa in a large glass bowl and add cilantro, ¼ cup finely diced red onion, jalapeno pepper, garlic, lime juice, vinegar, sugar, cumin, salt and cayenne pepper. Refrigerate at least 1 hour to allow flavors to blend. Stir well before serving.
Created by Darlene Zimmerman, MS, RD, for Heart Smart.
Nutrition: 43 calories (21% from fat), 1 gram fat (0 grams sat. fat, 0 grams trans fat), 8 grams carbohydrates, 1 gram protein, 88 mg sodium, 0 mg cholesterol, 18 mg calcium, 2 grams fiber. Food exchanges: 2 vegetables.
