This recipe is my favorite way to make salsa. By broiling the veggies the salsa takes on a roasted flavor! I use as many items from my garden as possible. You can put your own spin on it and adjust ingredients to include more or less of what you like.
Ingredients:
- 4-6 Roma Tomatoes
- 2-3 Jalapeños Peppers (depending on how spicy you want it)
- 1 Poblano Pepper
- 3-4 Cloves of Garlic
- 1 Onion
- A Bunch of Cilantro
- 2 Limes
- ¼-1 cup of water
- Salt
Instructions:
- Peel the cloves of garlic, place them into a small piece of foil, and coat with oil, wrap the foil to secure the garlic. This will help the garlic roast in the oven without burning.
- Cut the root off the onion and cut it into 4 pieces.
- On a non-stick sheet pan place the foil-wrapped garlic, cut onion, tomatoes, jalapeños, and poblano pepper. Lightly oil, I prefer olive oil, but any will do.
- Turn the oven on low to medium broil. Roast the sheet pan under the broiler for about 15 minutes. Be sure to check and flip the pieces regularly to ensure all sides are cooked and not burning (about every 3-5 minutes). You will want to roast the pieces until they are blackened on each side.
- Once cooked to your liking remove the pan from the oven and peel the skin off the tomatoes and peppers. It should peel easily.
- In a large blender add the roasted tomatoes, peppers, onion, and garlic. Be careful when opening the foil of roasted garlic as the oil will be very hot.
- Add a large handful of cilantro, the juice of 1-2 limes, ¼ cup of water and salt (about ½-1 teaspoon) to the roasted ingredients.
- Blend everything together. As you blend, add water to get the consistency you desire. I recommend adding the water in ¼ cup quantities at a time to ensure the contents don’t get watered down.
- Taste and add more salt as desired.
- Serve with chips and enjoy!
