Alright let’s just cut to the chase here! This next recipe is called Chicken Wing Dip NOT “Buffalo” Chicken Wing Dip. You don’t call them “Buffalo” wings if you actually live in Buffalo. The Buffalo part is just assumed cause everyone knows that when it […]
Tag: <span>football party</span>
Looking for the ultimate party food to feed a hungry crowd? Or maybe you just need a new and exciting weeknight family dinner recipe? Well Meatball Sub Casserole is kinda both! This easy oven meal is savory and SO delicious. If you’re a meatball sub […]
It’s that time of the year again! Our garden is bursting with fresh veggies and all of a sudden we’re like….how are we gonna eat all this??? Right now I’ve got boat loads of tomatoes on my hands. And you know I’ve already made batch after batch of our Slow Roasted Tomato Sauce well, cause it’s AMAZING (and did I mention it’s super easy too). But….I also love trying new things and finding creative ways to use up our harvest. So in the spirit of trying something new, let me introduce you to another fabulous way to put all those tomatoes to good use, Roasted Tomato Salsa. You guys!!! This is the most perfect, from scratch, garden fresh, delicious, smokey, chunky salsa ever! This scrumptious salsa is chock full of tomato flavor and can be easily customized to your taste. Serve it as an appetizer or snack, whip it up in a pinch on Taco Tuesdays or Tequila Thursdays (if that’s not a thing, can we make it a thing?), or make this your new game day go to!! Really you can’t go wrong as long as there’s salty chips and beer. Amiright?!?
Here’s all you’ll need: tomatoes, olive oil, fresh cilantro, limes, garlic, yellow pepper, green onions, ground cumin, smoked paprika, ground chipotle, salt, hot sauce, and of course have those tortilla chips ready to roll.
First we need to peel and seed those tomatoes. I promise this is the most work you’ll have to do for this whole recipe. Roasted Tomato Salsa is one of recipes that I love not just cause it tastes great, but because it’s easy!! Spray a large baking sheet with cooking spray (I like to cover mine with aluminum foil first because I’m all about that easy cleanup). Place 3 tomatoes cut side down on the baking sheet (which basically just means that the skin will be on top). Drizzle with 1/2 tablespoon of olive oil.
Turn that broiler all the way up to high and broil about 4 inches from the heat for 4-5 minutes. In my oven that means top rack. Keep a watchful eye. We’re shooting for blistered tomato skin with no smoke alarms going off! High five! Roasting the tomatoes not only enhances their flavor and aroma, but also brings out a subtle smokey flavor. Cause we fancy like that!
Next allow the tomatoes to cool slightly and drain the juices. These babies are juicy enough on their own without all that extra stuff! Then bust out your handy dandy Ninja (or blender or food processor). Blend the uncooked and roasted tomatoes together in batches until chunky. That means just a quick process or two in the ninja cause this baby is powerful as all get out!
Set the tomatoes aside. Throw some cilantro, lime juice, lime zest, and 1/2 tablespoon of olive oil into the food processor. Process until blended. It’s ok if it’s a little chunky. Stir into the tomato mixture. If you’re one of those strange people that tastes a soapy flavor when eating cilantro (raises hand) then you can swap it out for fresh parsley or skip it all together. If you Google “why does cilantro taste like soap”, apparently it’s a genetic trait…..so thanks a lot Mom and Dad! I’m finding the more times I try it the less soapy it tastes but feel free to substitute if you just can’t do it.
Stir in the chopped peppers, green onions, cumin, smoked paprika, chipotle, salt, pepper, and hot sauce. And this would be the part where you can customize your Roasted Tomato Salsa like cray cray!! Add green peppers instead of yellow peppers…or both. You can have whatever you like. Turn up the heat with some extra hot sauce or throw in some jalapeños if you like it hot and spicy!!! By all means go nuts!!
Refrigerate for an hour….or longer. Let those flavors marinate baby!!! Serve with tortilla chips and have at it. What did I tell you? The most perfect, best ever, fresh and easy Roasted Tomato Salsa! Told ya so. Whip up a batch of our Beer Margaritas and let’s get this party started!!
Roasted Tomato Salsa
- 6 large tomatoes, halved and seeded, divided
- 1 tablespoons olive oil, divided
- 1/2 bunch fresh cilantro, trimmed
- 1/8 cup lime juice
- 2 garlic cloves, peeled
- 1 teaspoons grated lime zest
- 1 large sweet yellow pepper, finely chopped
- 6 green onions, thinly sliced
- 1/2 tablespoon ground cumin
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon ground chipotle pepper
- 1 teaspoons salt
- 1/8 teaspoon Louisiana-style hot sauce
- Tortilla chips
- Step 1 Peel and seed the tomatoes. Spray a large baking sheet with cooking spray. Place 3 tomatoes cut side down on the baking sheet.
- Step 2 Broil on high about 4 inches away from the heat for 4-5 minutes. Tomatoes should be blistered but not burnt.
- Step 3 Allow the tomatoes to cool slightly and drain. In a blender or food processor, blend the uncooked and roasted tomatoes together in batches until chunky. Set aside.
- Step 4 Add the cilantro, lime juice, lime zest, and 1/2 tablespoon of olive oil into the food processor. Process until blended. Add to the tomato mixture.
- Step 5 Stir in the chopped peppers, green onions, cumin, smoked paprika, chipotle, salt, pepper, and hot sauce. Mix well.
- Step 6 Refrigerate for one hour (or longer). Serve with tortilla chips and enjoy!
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It’s no secret that I love ALL things pizza!! I’ll take it in any way, shape or form….JUST GIMME ALL THE PIZZA!!!! No really. All that gooey, cheesy goodness gives me heart eyes. And our Cheesy Pizza Dip is no exception! It’s the perfect party […]
Calling all beer lovers!! I’ve got the perfect soup for you…..Beer….Cheese….Soup!! This soup is so creamy and decadent that it almost feels like a sham to call it a soup. It’s filled with so much cheesy goodness, not to be upstaged by all that beer […]
ARE YOU READY FOR SOME FOOTBALL????????? College Football, that is! We’re so amped up for the Penn State home opener that even the doggies have their own jerseys!! WE ARE!! PENN STATE!! Tell me they aren’t the most precious little PSU fans you ever did see. For the next 12 Saturdays our entire family will be decked out in our blue and white gear and rallying around, Trace McSorley, Saquon Barkley, and the rest of our team for a Big Ten Conference Championship this year!! We know you can do it boys!! But to really, fully, enjoy any football game, you some good, game winning snacks. That’s where our Creamy Bacon Ranch Dip comes in scoring some major points. AND it’s make ahead so you won’t have to miss a second of the game!
In a medium bowl, mix mayo, sour cream, and ranch dressing mix.
Next slice up those green onions. I use the whole onion so go ahead and cut up the green part too!
Pre cook the bacon. Want a super easy way to cook bacon? Try out our No Mess Bacon cooking method. Pat off the excess grease and crumble.
Ok so let me just tell you a little something about these crackers. They are Ritz bacon flavored crackers. Yes, you read that right! BACON. FLAVORED. CRACKERS. Enough said! I know you’ll make the right call.
Creamy Bacon Ranch Dip
- 1 cup sour cream
- 1 cup mayonnaise
- 1 packet Ranch Dressing Mix
- 1 lb bacon
- 3 to 4 green onions, sliced
- 1 cup shredded cheese
- Step 1 In a medium bowl, mix mayo, sour cream, and ranch dressing mix. Stir until well combined.
- Step 2 Add pre cooked bacon, sliced green onions, and shredded cheddar cheese. Stir until well combined.
- Step 3 Refrigerate until ready to serve. Garnish with additional green onions or bacon. Serve with crackers. Enjoy!
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