This salsa is amazing. Really amazing. And easy to make. The hardest part to making this salsa is trying to let it cool down before eating all of it. I think it's perfect partner is sweet potato chips.
Oven Roasted Salsa
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2 1/2 lbs. tomatoes, cored
1 onion, quartered
2 Serrano peppers
3 garlic cloves, still in paper
Juice of 1 lime
1/2 c fresh cilantro
Salt and pepper
Place tomatoes, onion, Serrano peppers and garlic cloves on a baking sheet. Broil in oven for 10 minutes, or until skin on tomatoes starts to bubble and char. Turn tomatoes, onion and peppers over and broil for another 10 minutes. Peel garlic from paper, remove stems from peppers and peel as much skin off the tomatoes as possible. In a blender or food processor, place cilantro, lime juice, onion, garlic, peppers, tomatoes, salt and pepper. Blend until well chopped, or to your desired consistency. Optional: if you would like a thicker salsa, strain it through a mesh strainer.
Oven Roasted Salsa
Printer-Friendly Version
2 1/2 lbs. tomatoes, cored
1 onion, quartered
2 Serrano peppers
3 garlic cloves, still in paper
Juice of 1 lime
1/2 c fresh cilantro
Salt and pepper
Place tomatoes, onion, Serrano peppers and garlic cloves on a baking sheet. Broil in oven for 10 minutes, or until skin on tomatoes starts to bubble and char. Turn tomatoes, onion and peppers over and broil for another 10 minutes. Peel garlic from paper, remove stems from peppers and peel as much skin off the tomatoes as possible. In a blender or food processor, place cilantro, lime juice, onion, garlic, peppers, tomatoes, salt and pepper. Blend until well chopped, or to your desired consistency. Optional: if you would like a thicker salsa, strain it through a mesh strainer.
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