Roasted Salsa My Way
Servings Prep Time
2small canning jars 30minutes
Cook Time
15minutes
Servings Prep Time
2small canning jars 30minutes
Cook Time
15minutes
Ingredients
  • 1 fresh jalapeƱo
  • 2 fresh poblano
  • 1 Pasilla pepperdried or fresh
  • 1 Serrano pepperdried or fresh
  • 1 Ancho pepperdried or fresh
  • 1 red bell peppersoptional
  • 2 fresh tomatoes
  • 1 onionwhite or red cut in half
  • 2-3 garlic cloves
  • 1batch fresh cilantro1/2-3/4 cup chopped
  • 1 fresh limejuiced
  • salt
  • pepper
  • 1/4 cups olive oil
Instructions
  1. Heat your oven to 400 degrees. Wash all your fresh peppers and place them on a cookie sheet along with the garlic cloves. Place in the oven and rotate until slightly blackened. If your using dry peppers, place them in water and simmer until soft. Remove them and let cool while the fresh peppers are roasting in the oven.
  2. Remove the oven roasted peppers and cool them. After they have cooled to the touch you can remove the seeds. Be sure to remove the seeds from your boiled peppers as well. I’ve used gloves before but did not have a pair handy so I used pinchers to hold them while I scrapped out the seeds.
  3. After all the fresh and boiled peppers have been de-seeded, dice them along with the garlic, onions and tomatoes.
  4. Clean and dice the cilantro leaves. I like a lot of cilantro so I use about 3/4 cup. Divide your diced cilantro into two piles.
  5. Divide the diced peppers, onions, garlic, tomatoes in half. Place half in the blended or food processor with the olive oil, lime juice, half your cilantro and salt and pepper. The olive oil makes it thick and creamy!
  6. Place the blended mixture into a serving bowl and stir in the remaining half of the peppers, onions, tomatoes and cilantro. Check to see if you need more lime or salt!
  7. Muy bueno!!! This is so taste and all natural ingredients. My next adventure will be to use this as a sauce over my salmon! I hope you enjoy this taste “Roasted Salsa My Way”! Or you can do it Enrique’s way. Both will be amazing.