Roasted Tomato Salsa (Two Ways)
The first time I made this, I was in college. I've always liked making my own recipes instead of following one perfectly.
This habit, I guess, is good for creativity and to work with the ingredients you have. On the other hand, you end up wasting food or eating something that's "eh" more than you'd like.
Back to the roasted tomato salsa.
I made it in college so naturally, as I didn't have a food blog back then, and it didn't even cross my mind ever that I'd be a blogger one day.
But here we are. Surprise mu...
That's what I love about life.
You just never know.
Just like how I was shocked by how different the salsa tastes, simply by adding pineapple chunks. Voila, you have a completely new flavor. I swear, it's like a whole different recipe.
Roasted Tomato Salsa
- 6 medium tomatoes
- 1 medium red onion
- 1 tsp paprika
- 1/2 tsp cumin
- sea salt & pepper to taste
- cayenne pepper optional
- 1/2 cup coriander
- 1 tsp coconut sugar
- 1/4-1/2 cup small pineapple chunks
- Preheat the oven to 400F (~200c)
- Slice the tomatoes and onion and line on a baking sheet
- Add the spices on top
- Bake for 10-15 minutes
- Meanwhile, chop the coriander
- Combine everything in a food processor or a blender. Add the sugar if using.
- Blend until it reaches the desired consistency. I like mine a little chunky.
- Garnish with coriander and serve with some pita chips
- Add pineapples if using.