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Roasted Salsa Recipe


Roasted Salsa Recipe Bojangles42 / All my dishes
8 months, 4 weeks ago
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.
Prep:10m Cook:45m Servings:8

Bojangles42

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Ingredients
  • 8 whole cloves garlic
  • 8 Roma tomatoes cut in half lengthwise
  • 1 large sweet onion cit in 1/2" rounds
  • 1 teas Kosher salt
  • 1 fresh poblano chile cut in half lengthwise and seeded
  • 1 teas ground cumin
  • 1 teas oregano
  • 2 teas Kosher salt
  • 1-2 canned chipolte chiles
  • 1/4 c lime juice
  • 1/2 bunch fresh cilantro
  • Spray oil (like Pam)

Directions
  1. Preheat the oven to 425 F
  2. Arrange the garlic, onion rounds, poblano (skin side up), and tomatoes on a lipped cookie sheet
  3. Spray with the vegetables and sprinkle with 1 teas salt
  4. Roast for 35-45 minutes, The poblano skin should be slightly blackened and bubbled, the onions and tomatoes browned or blackened on the bottom.
  5. Remove from oven and cool to room temp
  6. Run the poblano under cold water and remove as much of the skin as possible.
  7. In a blender, add the spices, salt, lime juice, chipolte, and cilantro.
  8. Add the rest of the roasted vegetables
  9. Pulse until the salsa is well mixed. It won't have big chunks.
  10. Makes about a quart.

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Comments

pollymotzko 8 months, 4 weeks ago said:

pollymotzko 8 months, 4 weeks ago said:

pollymotzko 8 months, 4 weeks ago said:

pollymotzko 8 months, 4 weeks ago said:
Gheez! I had no idea it posted what I said 3 times! I guess I really liked it!

Polly Motzko


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