Roasted Tomato Salsa
This spicy roasted salsa has a nice kick to it, but it's not the kind of heat where you're making a mad dash for milk. It's just right. It keeps really well in the refrigerator. I think it tastes even better the next day after the flavors have had time to meld. Try it over fajitas or serve with a pile of chips. This is good stuff!
Serving: makes about 10 cups
Ingredients
Roasted Tomato Salsa Ingredients:
15-20 medium tomatoes
5-10 Serrano peppers (or 5-10 jalapeño peppers)
1 red or green bell pepper, optional (we use it when we have one on hand)
2 medium yellow onions
1 head of garlic
1 bunch of cilantro
1 Tbsp salt
Don't forget the tortilla chips!
Instructions
Preheat oven to 375°F.
Cut tomatoes, onions and peppers in half. Scrape out the seeds from the peppers. Peel garlic. Lay vegetables cut-side up on two baking sheets, and roast for 25 minutes or until tomatoes and onions are soft.
After 25 min, move the rack to the highest position, set the oven to broil and roast vegetables for an additional 5 minutes. The tops of the serrano peppers should start to look charred (check on the veggies a couple times to make sure they don't turn too black). Remove the baking sheets from the oven being careful not to spill any of the tomato juices that have accumulated.
Let vegetables cool down a bit then use a food processor to blend everything together along with one bunch of cilantro, 1 Tbsp of salt and any tomato juice left in the baking dish (feel free to discard tomato juice for a thicker salsa. If your food processor is small, process in a few batches then mix it all together. Let cool to room temp, then cover and refrigerate until ready to eat.
