Salsa

  • ~8 roma tomatoes
  • 1 large onion
  • 2 Anaheim peppers
  • 2 Jalapeno peppers

Slice the tomatoes in 2, the onion in 4, the peppers in 2 and remove the seeds. Roast everything for 10min skin side down at 450F. Rotate and roast another 3-5min skin side up on broiler.

Place the peppers in a towel wrapped tightly immediately after taking them out of the oven (to let them sweat and make them easier to peel). Peel them as best as possible (ok if not perfect…)

In the mixer, blend finely:

  • 5-6 garlic cloves
  • 4 tbsp lime juice
  • the peeled peppers
  • 1tsp salt
  • 1tsp pepper

Then, add the onion, blend it reasonably well. Finally, add the tomatoes and blend to desired consistency,

Add some chopped fresh cilantro, if you so desire…

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