Fire Roasted Salsa

Method6 steps

1. 1

   Step 1: Preheat the oven to 450ºF and line a baking sheet with foil. Cut the stems off the tomatoes, then cut them in half. Peel the cloves of garlic (6 cloves) and chop the onion into large chunks. Place the tomatoes, onion, garlic, poblano and jalapeño (leave the peppers whole for now) on the baking sheet and drizzle with 2 Tbsp of olive oil. Toss all of the vegetables around in the oil until they are completely coated.

   Uses 1 3/4 lb Roma tomatoes (8–10) · 1 poblano pepper · 1 jalapeno pepper · 6 cloves garlic · 1 yellow onion · 2 Tbsp olive oil

2. 2

   Step 2: Place the vegetables in the 450ºF oven and roast for 30 minutes, stirring once half way through. The vegetables should be shriveled, blistered and slightly brown after 30 minutes (see photos below). After roasting, remove them from the oven and allow to cool.

   Roast Vegetables · 30 minUses seasoned vegetables

3. 3

   Step 3: Place the poblano and jalapeño peppers on a cutting board. Remove the thick skin from the poblano (it should peel away easily). Slice off the stems, then slice the peppers open lengthwise. Scrape the seeds out of the peppers. The peppers should be very soft and easy to work with (see photos below).

   Uses roasted poblano and jalapeno peppers

4. 4

   Step 4: Transfer the peppers and everything left on the baking sheet (including juices) into a blender or food processor. If the vegetables are still warm, let them cool in a container before adding them to the blender.

   Uses peeled seeded peppers · roasted tomatoes, onion, garlic and juices

5. 5

   Step 5: Add the fresh cilantro leaves (1/2 bunch), juice from the listed lime (1), salt (1 tsp), sugar (1/2 tsp), and cumin (1/2 tsp) to the blender with the roasted vegetables. Pulse the ingredients until they are well mixed but still slightly chunky. Don’t over puree on the first round so that you can taste the mixture, adjust the seasonings, and blend again if needed.

   Uses cooled roasted vegetables · 1 lime, juiced · 1/2 bunch cilantro leaves · 1 tsp salt · 1/2 tsp ground cumin · 1/2 tsp granulated sugar

6. 6

   Step 6: Serve immediately or let refrigerate over night for a more mellow flavor.

   Uses roasted salsa