If you’ve been following this blog for a while, you know that I like making everything from scratch using fresh ingredients. Chicken fajitas are one of my favorite dishes to prepare when I don’t have time and/or equipment to make everything from scratch (like when we are vacationing in an RV), as they are very tasty and store-bought flour tortillas and salsa are of acceptable quality. I had never made fajitas from scratch yet, and I wanted to try to see if it would be worth the effort compared to using store-bought components. And so I needed to make my own salsa as one of the components.
I looked at some recipes online, with REMCooks.com a logical place to go first. I wanted something simple, and also found this recipe. I also learned that the type of salsa I like with my fajitas is called salsa roja (red salsa). From those two sources combined, I came up with my very first roasted tomato salsa. It was delicious and since it is not a lot of work, I will definitely make this from now on rather than buying store-bought if I have the time and equipment…Of course the nice thing about making this from scratch is that you can control exactly how spicy hot you want it to be.
600 grams (1.3 lbs) ripe tomatoes
3 fresh chile peppers (or less or more if you like)
2 cloves garlic
1 small onion
salt to taste
fresh cilantro to taste
Preheat the oven to 190C/375F (forced convection, otherwise 210C/410F). Remove the stem from the chile peppers. Peel the garlic cloves and onions. Cut the onions and tomatoes in halves. Arrange on a baking sheet lined with parchment paper.
Taste and add some salt, lime juice, sugar, cilantro, or powdered chile pepper to adjust the salsa to your linking if needed.
Use at once or store in the refrigerator, covered with plastic wrap, for a week or perhaps longer.