Roasted Salsa
By Monica
Makes 3 cups
This salsa is made from fresh ingredients and has a deep roasted flavor. The heat can be adjusted by omitting or leaving the seeds from the chiles.
Ingredients
- 8 to 12 roma (plum) tomatoes (approx. 2 lbs.)
- 3-4 anaheim peppers
- 1-2 jalapeno peppers (1 for less heat)
- (weight of the combined Anaheim and jalapeno peppers should be approx. 1/2 lb.)
- 1 medium onion
- 2 garlic cloves
- 1/4 cup fresh cilantro leaves
- 1 teaspoon dried Mexican oregano (or regular oregano)
- 1-1/2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 2 t. ground black pepper
- 1/4 cup lime juice
- 1/4 cup cider vinegar (may reduce or omit for less tartness, or substitute additional lime juice)
- crushed red pepper flakes, optional (1/2 to 1 teaspoon to taste for a hotter salsa)
Directions
Preheat oven to 450 degrees. Core and cut tomatoes in half. On large baking sheet, place tomatoes cut side down, peppers, quartered onion, & garlic cloves. Roast in preheated oven 30 min., removing garlic after 15 min. Skin of tomatoes and peppers should be blistered and partially blackened. Cover pan for 10 minutes; steam will make peeling skin easier. Remove tomato skins. Wearing plastic gloves, remove skin, seeds and stems from peppers (or leave seeds if you want hotter salsa). Place all ingredients in food processor and chop to desired consistency. If any juices remain in roasting pan, add those, too. Add crushed red pepper flakes if more heat is desired. Put salsa in fridge for at least 4 hours; best if made the day before. Will keep for up to 2 weeks in fridge when full amount of vinegar is used. May be frozen.
For a bigger batch and canning recipe, go to www.theyummylife/recipes/180
For a 10-minute fire-roasted salsa recipe using canned ingredients, go to www.theyummylife/recipes/130
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