Every culture has them, the Americans with ketchup or BBQ sauce, Asian with soy sauce, among others, raita for the Indian culture, the French with pure, beautiful butter, and salsa in the Latino culture. Condiments are going strong. Born and raised in California, salsa, and in turn Mexican food is something with which I grew up.

Going out for Mexican food, Americanized though it may be, was always a favorite. Huge plates were delivered with the warning, “Careful, plate is very hot!” Bubbling portions of refried beans nestled along side heaping spoonfuls of rice, each grain made crisp from cooking in the oven, and delicately flavored with tomatoes and chiles, and the entree of my choosing: tamales, enchiladas, or my favorite, sopitos. The entire plate was sprinkled with cheese, and popped in the oven, making the cheese melt to a runny slickness. Talk about excess, and I loved it.

I would hardly be able to eat my entree, as enticing as it was setting before me, because I undoubtedly filled up on the salty, crisp tortilla chips and the salsa before the meal. Each restaurant does the salsa a little differently: a chunky salsa fresca, a smoky adobo, the vinegary fruitiness of the tomatillo salsa, or my favorite, the subtle piquancy of the roasted tomato salsa. Over the weekend I picked up Mesa Mexicana by Susan Feniger and Mary Sue Milliken, and they had a recipe for Roasted Tomato Salsa, that was quick and easy. I made a batch, and let me be the first to say, homemade salsa is definitely something to try.

Nothing like those jars of salsa you can buy at any old convenience store which are stewed, too salty, and might even have a carrot in there if you can recognize it (!), fresh salsa can be anything you want it to be. This Roasted Tomato Salsa was bright, both in color and flavor. The smokiness was subtle and was underscored by the freshness of the tomatoes, the simplicity of the garlic, and the gentle heat of the roasted jalapenos. Perfect as both a condiment awaiting a tortilla chip, or more substantial as a sauce for grilled shrimp or another seafood (which I will most likely try later this week), this salsa lasts for 5 days in your refrigerator.

This recipe is quick and delicious. The salsa is made in a food processor, but I’m sure it would work out fine if done in a good blender.

Roasted Tomato Salsa
adapted from Mesa Mexicana

1 1/2 pounds roma tomatoes
6-8 cloves garlic
3 jalapeno chiles, stemmed, seeded and cored
1 small or 1/2 large yellow onion
3/4 cup water
1 teaspoon salt

Preheat broiler. Place the tomatoes whole, peeled garlic, chiles, and onion cut into large pieces, snuggly in baking pan. Garlic should be tucked underneath the other vegetables so as not to scorch. Broil vegetables, turning frequently, until skin of tomatoes is blistered and charred, about 15 minutes. Remove pan from broiler and set aside to cool.

Transfer the roasted ingredients, and any juices, to the bowl of a food processor, fitted with metal blade. Add water and puree until smooth. Season with salt, and serve. Salsa will keep in the refrigerator for up to 5 days, or freeze for weeks.