As I mentioned in my party planning post, I tried to focus on party foods I could make ahead of time for our recent party. So even though I am famous in my family for my guacamole, I resisted and decided to try to make my own salsa.

Though I love to cook, I tend to shy away from chop-heavy dishes. Especially when it’s cutting garlic and jalapeno peppers because your hands stink and if you accidentally wipe your eye, you’re blinded. Being somewhat of a klutz, I go out of my way to avoid opportunities for pain so therefore have avoided salsa.

So as you can imagine, I was a bit at a loss when I realized I wanted to make salsa. Enter Martha Stewart and I can make a lazy roasted salsa and still impress people. Thank you Martha!

Red Roasted Salsa

2-3 medium tomatoes

3 garlic cloves, unpeeled

3 jalapeno peppers, stems removed

Juice from 2 limes

1/4 cup cilantro, chopped

1/2 tsp of salt, add more to taste

1 onion, sliced in half and skin removed

  1. Set oven to Broil.
  2. Cover cookie sheet with aluminum foil.
  3. Put all tomatoes, onion, garlic and peppers on pan.
  4. Broil for 7-8 minutes until skin is blistered and  soft to touch. Keep an eye on the garlic, it may be done faster than the other ingredients.
    NOTE: Here is where Martha and I differ. I say, turn them halfway through. She says turn frequently.
  5. Take out and let cool until you can touch it without yelping.
  6. Remove garlic from skin.
  7. Put tomatoes, onion, garlic and peppers into food processor. Pulse until chunky.
  8. Add lime juice and 1/2 tsp salt. Pulse to mix it.
  9. Let cool and stir in cilantro.

RECIPE REVIEW: I was so infatuated with not having to chop anything, I didn’t take the time to think how hot jalapeno peppers are when you leave in the seeds. When the salsa cooled, I took a chip and helped myself to a large scoop. At first, I could taste the sweetness of the roasted garlic (so much better than the harshness of raw garlic), the rich tomato and crispness of the lime. I swallowed and a sudden heat spread through my mouth. Imagine me running around the kitchen, fanning my mouth and wishing two things: 1- That I wasn’t lactose intolerant so I could take a swig of milk and 2- That Manatee and I kept more carbs in the house. I finally found a stale piece of sourdough bread and managed to neutralize the pain.

I had already made a double batch and I knew some of our guests would like the heat but many wouldn’t. Luckily I had an extra onion and some extra tomatoes. I roasted them and mixed it with 3/4 of my original batch (the remaining 1/4 was for the crazy people). Batch 2 was a little toned down, but still packed a lot of heat.

I will definitely repeat this recipe but will continue to experiment to keep the overall taste, reduce the heat and still not have to do any chopping.


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