Spicy Roasted Tomato Salsa
This spicy roasted tomato salsa is so tasty with chips or tacos. The heat comes from the pepper seeds which are left in while the peppers are roasted. The delicious salsa makes a sizeable batch that will keep for up to two weeks in the fridge.
Equipment
- 1 Baking Tray
- 1 Blender
- 1 Paring Knife
- 1 Cutting board
- 1 Mason Jar
Ingredients
- 6 Roma Tomatoes
- 1½ Jalapeno Peppers
- ½ Red Onion Cut Into Large Chunks
- 7 Cloves Fresh Garlic
- 1 Small Bunch Cilantro
- 1 Lemon Juiced
- Olive Oil
Instructions
- Step one wash the tomato and jalapeno peppers.
- Preheat oven to broil on HI. Put rack up above center of oven.
- On the baking tray add a layer of olive oil.
- Peel the garlic and wash and dry cilantro.
- Cut the red onion into chunks.
- On the baking tray add the tomato, peppers, garlic, and onion.
- Roll in the olive oil until thoroughly coated.
- Place in the oven for 10 minutes.
- Remove from oven and flip the veggies over before returning to oven.
- Roasted additional ten minutes or until jalapeno is blackening.
- Tomatoes skins can be removed or left on depending on preference.
- Remove from oven and let cool.
- When cool add to blender with the lemon juice and the cilantro.
- Pulse until the desired consistency.
- Pour into clean mason jar and store in fridge for up to two weeks.
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