October 17, 2011

Roasted Salsa

Why buy salsa when you can make it at home?  This was a fairly easy recipe that took some time and used several bowls/appliances!  Much cleanup afterwards!  I would halve this recipe if you are not making this for a party - way too much.  Additionally, be careful when you add the jalapenos to the food processor, only add a few at a time as it can get a tad overwhelming.

Roasted Homemade Salsa
Adapted from Sassy Radish
Serves a ton (You can halve this recipe or use the Sassy Radish recipe for smaller amount)

10 roma tomatoes
1 1/2 onion, cut into wedges
6 jalapenos
1 bunch of garlic (separate each clove but no need to peel off the skin)
3 limes
Bunch of cilantro
White Pepper
Few dashes of tobasco sauce

1. Turn on your broiler to high.

2. Put the tomatoes, onion, garlic cloves and jalapenos on a lined baking sheet.  Put under the broiler for 15 minutes (make sure to watch so it doesn't burn).  Take it out and flip them quickly with tongs. Put back under the broiler for 10 minutes.
3. Juice three limes.
4. Put the tomatoes and onion into the food processor. For the garlic, you should be able to easily squeeze out the garlic from the skin. For the jalapenos, cut in half lengthwise and scoop out the seeds. I added in all the jalapenos at once and thought it was too spicy. Recommend that you add in two at a time to determine the hotness of your salsa. Blend everything together.
5. Put the salsa into a large bowl and add in the lime juice and chopped cilantro. Mix well.  Take a taste and add in S&P as necessary. Add in a few dashes of tobasco sauce and for a different flavor, add in some white pepper. Serve with chips!

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