Over the holidays I hosted a taco party at my house for 30 of my friends. Instead of buying all the salsas, I decided to make it myself. I made Pico de Gallo, Orange Sauce, and the roasted salsas below. They all turned out great and super easy to make. In the future when I am too lazy to dice up all the ingredients for Pico de Gallo, I’ll just make these salsas quickly to have more time to do other stuff.
Roasted Tomato Salsa Ingredients:
7 Roma tomatoes, halved
4 garlic cloves
1 jalapeno, halved (more if you want it spicier)
1/2 medium white onion
cilantro, finely chopped
salt and pepper
Steps:
Roast Tomato Salsa Ingredients– Place tomatoes, garlic cloves, jalapeno(s), and white onion on a baking sheet and broil in the oven until softened and blackened for about 5-7 minutes. Remove the baking sheet from the oven and allow it to cool for a few minutes.
Blend Tomato Salsa Ingredients – Add the salsa ingredients plus cilantro, salt, and pepper and pulse until combined and chunky.
Roasted Tomatillo Salsa Ingredients:
10 tomatillos, halved
4 garlic cloves
1 jalapeno, halved (more if you want it spicier)
1/2 medium white onion
1-2 teaspoons agave syrup
cilantro, finely chopped
salt and pepper
Steps:
Roast Tomatillo Salsa Ingredients– Place tomatillos, garlic cloves, jalapeno(s), and white onion on a baking sheet and broil in the oven until softened and blackened for about 5-7 minutes. Remove the baking sheet from the oven and allow it to cool for a few minutes.
Blend Tomatillo Salsa Ingredients – Add the salsa ingredients plus cilantro, agave syrup, salt, and pepper and pulse until combined and chunky.
Tips:
- If you do not have agave syrup, add honey. If you don’t have honey, add sugar.
- I add agave syrup because tomatillos can be super sour, but you don’t really have to add it
- Remove jalapeno seeds for a less spicy version
- Add more jalapeno plus seeds for a spicier version
No Limit Cooking 
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