Roasted Tomato and Pineapple Salsa

This is a very complicated salsa recipe, I’m not going to lie, but it’s so tasty! There are a lot of ingredients cooked a few different ways, and the results are fantastic. You can really taste everything and it comes together as a sweet, sour, spicy salsa that’s just super flavorful. The recipe is from Truly Mexican, my fave. Would be perfect for Super Bowl this weekend!

Ingredients:

1 lb tomatoes (4 small/medium)

1 1/2 cups pineapple chunks

1 medium red onion, peeled whole and cut into 1/2” rounds

5 garlic cloves, peeled

3 dried arbol chiles, wiped clean and stemmed

1 small poblano or hot Italian pepper

pinch allspice

2 tbsp chopped jalapeño chiles, including seeds

1/2 cup chopped cilantro

1/2 cup fresh squeezed orange juice

3 tbsp freshly squeezed lime juice

2 tbsp distilled white vinegar

2 tbsp water

1 1/2 tsp sugar

1 1/2 tsp fine salt or 1 tbsp kosher salt

Chipotle and Roasted Garlic Salsa

This is an easy salsa that's so spicy and smokey and great on tacos. 

Ingredients:

2 dried chipotle peppers

3 garlic cloves, peeled

1/2 tsp apple cider vinegar 

1/4 cup water

1/2 tsp kosher salt

Directions:

Heat a cast iron skillet to medium-low heat. Toast the chipotles and garlic. The chipotles for about 5 minutes and the garlic until it's soft and has some charred spots, 8-10 minutes. 

Puree the peppers, garlic, and remaining ingredients for at least 2 minutes until smooth. Season with salt and vinegar. 

Jalisca-Guajillo Salsa

This is a pretty easy salsa to make, and is excellent drizzled on tacos. Its more of a sauce than a dipping salsa, but is great in addition to some pico de gallo for tacos, or for serving with meat. It's from my favorite Mexican recipe source, thanks Jamie! It's great as an interesting additional beyond the more common salsas.

Ingredients:
1 1/2 ounces guajillo chiles (about 6), cleaned, stemmed, seeded, and deveined
1/2 oz dried arbol chiles (15-20), cleaned and stemmed
2 garlic cloves, peeled
1 1.5" piece fresh ginger, peeled and sliced
3/4 cup water for blending
1 tsp apple cider vinegar, or more to taste
1/2 tsp fine salt/1 tsp kosher salt
1/4 tsp ground cumin

Directions:
Place the chiles in a medium pot with enough water to cover and bring to a simmer. Cook them until soft, about 15 minutes. Add the garlic and ginger to the pot for one minute.

Roasted Cherry Tomato Salsa

This is a beautiful salsa and has a mellow sweetness from the roasted tomatoes and a mellow heat from roasting the jalapenos. The garlic and lime provide a fresh bite. This is a perfect salsa to make for winter because cherry tomatoes are easy to find and are usually still pretty good in the winter. Even if they're not the best, once they're roasted it doesn't really matter. These little roasted tomatoes are fab. Also, we learned that when you skin them it's a treat to just pop the skins into your mouth as you go - yum.

Ingredients:
1 pint red cherry tomatoes
1 pint yellow cherry tomatoes
2 fresh jalapenos or serranos, stemmed
2 garlic cloves, peeled
1 tsp kosher salt
1 tbsp freshly squeezed lime juice, or more to taste

Roasted Tomatillo Salsa with Toasted Chile Powder

This salsa is unbelievably good. I've actually already made it twice this week. It's pretty simple, too, and has such a good combination of flavors. The tomatillos become syrupy and sweet while they roast, melding perfectly with the smoky, sweet heat of the chipotle powder and the bite of the garlic.

Ingredients:
1/2 lb tomatillos, about 5 or 6 medium, husked and rinsed
1 garlic clove, peeled
2 tsp chipotle powder
1 tsp kosher salt