Quick Air Fryer Salsa with Roasted Tomatoes
A fresh and flavorful salsa cooked quickly in the air fryer, perfect as a dip or topping.
Steps
- 1
Preheat air fryer to 199°C (390°F) for 5 minutes.
- 2
Wash Roma tomatoes and dry well. Place them in the air fryer basket in a single layer without overlapping.
- 3
Add garlic cloves, whole jalapeño, and sliced onion. Air fry for 10 minutes, turning tomatoes halfway.
- 4
Remove tomatoes (skins will peel easily). Continue air frying jalapeño and onion for another 3 minutes until fully softened.
- 5
Transfer peeled tomatoes, jalapeño (seeds removed), onion, garlic, cilantro, salt, and pepper to a blender. Pulse until desired consistency.
Shopping list
4 Roma tomatoes, 1 head of garlic, 1 jalapeño, 1 onion, 1 bunch fresh cilantro, salt, pepper
Recipe story
This salsa traces its roots to ancient Aztec cuisine, where roasted tomatoes and chili peppers were staples. In the palaces of Moctezuma, a sauce called 'chilmolli' was made from tomatoes and chilies, served to nobles. The recipe evolved over centuries, incorporating ingredients like cilantro and onions brought by the Spanish. Today, salsa is an iconic Mexican dish, prized for its freshness and versatility.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Coriander
Coriander, known since ancient times, was found in Egyptian tombs over 3,000 years old, considered a sacred spice and a remedy for immortality. The Romans brought it to Europe, where it became a staple in Mediterranean and Asian cuisines.
Tomato
Although today the tomato is indispensable in global cuisine, it was long viewed with suspicion in Europe, considered a toxic ornamental plant. It wasn't until the 19th century that Italian immigrants popularized it in the United States, turning it into an iconic ingredient of Mediterranean cuisine. Native to South America, the tomato was domesticated in Mexico and brought to Europe by Spanish conquistadors.
