Tag Archives: fresh salsa

Roasted Veggie Salsa

Salsa is my favorite condiment. It goes way beyond chips for me. It goes in omelets and frittatas, it goes in salads, it lands on top of chicken and fried potatoes. It gets eggs poached in it like this. I almost always have a batch of it in my fridge. You never know when you’ll need some.

It may be the first week of fall, but the weather is still nice and farmer’s market (at least here in Oregon) still has beautiful tomatoes. All of the ingredients for this showed up in one of my weekly farm boxes and on the grill and into the fridge it went immediately. This is a great way to use up ripe tomatoes if you have a bunch. After you turn them into salsa they last for weeks. If you don’t happen to have fresh tomatoes, or if you read this in the middle of winter when there are no good ones available, just use a can of fire-roasted diced tomatoes instead. It works like a charm, and best of all, you can always have one hiding in your pantry for when the salsa monster rears its head.

This recipe is very similar to my normal, un-roasted veggie version, but kissing those veggies with a little heat and getting that char flavor in there does add more depth and oomph. Take the extra few minutes and give it a shot!

I need more chip to dip.

I need more chip to dip.

Roasted Veggie Salsa

1/3 – 1/2 red onion, cut in big wedges
1 jalapeno (or less if you don’t like it spicy)
4-5 tomatillos, peel husks and wash
3-4 tomatoes (or you can use a can of fire-roasted tomatoes)
1-2 cloves garlic, peeled
1/2 tsp. cumin
1/2 tsp. salt
A handful of fresh cilantro (1/3-1/2 cup or so)
1-2 tbsp. fresh lime juice

Veggies on the grill pan. You could also do them on an actual grill, or under the broiler.

Veggies on the grill pan. You could also do them on an actual grill, or under the broiler.

Heat a grill pan (or grill, or broiler) and coat with cooking spray. Lay out all your vegetables. Let them grill until they are starting to turn black. Turn once or twice to cook on other sides. Your onion may stay in a wedge or it might fall apart. It will be fine either way. Put everything in a blender. Add seasonings, lime juice and cilantro. Blend until everything is chopped and combined. If you prefer a coarser salsa, pulse in a food processor instead of using the blender.

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April’s Famous Salsa

I recently reconnected with my stepbrother after a number of years.  The first thing he told me (not kidding!) was that in all the years since we’d seen each other he had yet to find a salsa that measured up to mine.  A proud moment for me as a big sister, a cook, and a salsa lover.  🙂

And he’s not wrong.  Not to toot my own horn (okay, maybe a little), but this stuff is pretty awesome.

You can make this chunky by just pulsing in a food processor, or smoother by using a blender.  For this batch, I used the blender.  During the height of tomato season I use fresh tomatoes, but most of the year canned tomatoes work just fine.  I especially like the newish “fire-roasted” diced tomato variety, for a little extra smoky flavor.  You can also roast the veggies before throwing them in for an extra smoky finish as well.

April's Famous Salsa

April’s Famous Salsa

April’s Famous Salsa

1/2 cup red or yellow onion, coarsely chopped
1/2 – 1 jalapeno, (green or red or a bit of both – stemmed & seeded)
3-4 tomatillos, husked and quartered
2 cloves garlic
1 tbsp. lime juice
1/2 tsp. salt
1 tsp. cumin
1 handful fresh cilantro (about 1/3 – 1/2 cup)
1 can diced (fire-roasted or regular) tomatoes (or use 3-4 large ripe tomatoes, coarsely chopped)

In a blender or food processor, add onion, jalapeno, garlic, tomatillos, lime juice and cilantro.  Pulse or puree (pulse for chunkier texture, puree for smoother salsa).  Scrape down sides and add tomatoes, salt and cumin.  Pulse to combine.  Check texture and blend more if you’d like it smoother.  Taste for seasoning and adjust if needed.

Makes about 2 cups.  Store in an airtight container.  This will keep in the fridge for 2-3 weeks (if it lasts that long!).

April's Famous Salsa.  I eat this on just about everything.

April’s Famous Salsa. I eat this on just about everything.

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Huevos Rancheros Cups

I love Huevos Rancheros but I’m not always in the mood to make (or eat) a big huge breakfast.  And let’s face it, it’s probably not the greatest thing for my waistline either.  But healthy diet or not, there is no way I’m giving up Mexican food.  So…I made this stripped down version for a quick and healthy breakfast.  It’s not as elaborate as most huevos rancheros dishes but it is definitely delicious and it’s the perfect size portion for eating healthy too.

I usually keep a batch of salsa in my fridge for things just like this.  I occasionally buy a jar when I’m feeling lazy.  The other day I looked in my fridge and found a jar in there that had to be at least six months old.  It was still fine.  How is this possible?  Makes me wonder what goes in it that keeps it from going bad.  In any case, I prefer to make my own.  If you want to as well you can find my salsa recipe here. It will keep in the fridge for several weeks, if it lasts that long.

Huevos Rancheros Cups

Huevos Rancheros Cups

Huevos Rancheros Cups

For each ramekin:

1 corn tortilla
2-3 tbsp. salsa
2 eggs
1-2 tsp shredded jack or cheddar cheese

Preheat the oven to 400˚.  Spray ramekin with cooking spray or rub with a bit of oil.  Slice tortilla into strips and fan out in the bottom of the ramekin and up the sides.

huevosrancherocup

Top tortilla strips with a scoop of salsa.

huevosrancheroscups2

Break eggs on top of salsa.  Top with a sprinkle of cheese.

huevosrancheroscups3

Pop in the oven for about 20 minutes.  Jiggle to make sure eggs are set (if not leave in for a couple more minutes).  Remove carefully and eat!

 

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