Roasted salsa
From bojangles42 15 years ago
- 45 minutes to make
- Serves 8
I love home made salsa from simple, fresh pico de gallo to a pineapple or mango salsa for fish and chicken. This is one of my favorites, smokey and spicy, great for chips, tacos, quesadillas, or your breakfast eggs.
Ingredients
- 8 whole cloves garlic shopping list
- 8 roma tomatoes cut in half lengthwise shopping list
- 1 large sweet onion cit in 1/2" rounds shopping list
- 1 teas kosher salt shopping list
- 1 fresh poblano chile cut in half lengthwise and seeded shopping list
- 1 teas ground cumin shopping list
- 1 teas oregano shopping list
- 2 teas kosher salt shopping list
- 1-2 canned chipolte chiles shopping list
- 1/4 c lime juice shopping list
- 1/2 bunch fresh cilantro shopping list
- Spray oil (like Pam) shopping list
How to make it
- Preheat the oven to 425 F
- Arrange the garlic, onion rounds, poblano (skin side up), and tomatoes on a lipped cookie sheet
- Spray with the vegetables and sprinkle with 1 teas salt
- Roast for 35-45 minutes, The poblano skin should be slightly blackened and bubbled, the onions and tomatoes browned or blackened on the bottom.
- Remove from oven and cool to room temp
- Run the poblano under cold water and remove as much of the skin as possible.
- In a blender, add the spices, salt, lime juice, chipolte, and cilantro.
- Add the rest of the roasted vegetables
- Pulse until the salsa is well mixed. It won't have big chunks.
- Makes about a quart.
People Who Like This Dish 7
- Reviews2 Nowhere, Us
- mommyluvs2cook Santa Fe, TX
- anitapicosita Nowhere, Us
- buck7762 Munising, MI
- crazeecndn Edmonton, CA
- pollymotzko Garden Grove, CA
- bojangles42 Rochester, MN
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The Rating
Reviewed by 2 people-
Perfect! I added a couple of jalapenos for some extra heat. Yum!! Put a full review in the I Made It II Group ---------------> Roasted Salsa
8/8/1...more
mommyluvs2cook
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pollymotzko
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