Slow-Roasted Tomato-Jalapeño Salsa

I tried to make salsa once with slow-roasted tomatoes from some recipes I combined from a Mexican cookbook I have at home. After some trial and error I discovered the taste was much better when served still a bit warm. So again some trials and eventually came up with this recipe. Enjoy!

• 4 tomatoes
• 2 or more jalapenos to taste, 3 will be best for most people. (2 is not spicy, 3 a bit spicy, 4 spicy-ish, etc.)
• 2 small red onion
• 2 cloves of garlic
• 1-2 tablespoons of dried oregano
• vegetable-stock
• lime-juice
• Cilantro to taste

• Pre-heat oven 95°C (200F)
• Slice tomatoes & jalapenos in half and place with cut upwards in oven for about 3 hours. Jalapenos may go a bit faster, so remove them before the tomatoes if that is the case.
• Wrap onion in aluminium foil and place in oven about 45-60 minutes (depending on size) at the end of the cooking time of the tomatoes & jalapenos.
• Let it cool down such that you can process it.
• Mash/blend until you have a nice salsa.

• Crush the garlic and finely chop it.
• Add the chopped garlic and the rest of the ingredients to the salsa.
• Let the salsa cool down a bit while the flavors mix through the salsa.
• Serve the salsa while it is still a bit warm.
• If you have left-overs, keep it in the fridge and serve cold. (I never tried to heat it back up, but I guess it should be possible.)