Roasting tomatoes and peppers for the salsa gives a wonderful depth of flavor.
See the video below for step by step instructions.
salsa
Ingredients
- 1 1/4 lb or around 10 to 12 Campari style tomatoes stems removed and halved vertically
- 2 jalapenos
- 1 Anaheim poblano or pasilla pepper
- One bunch of Cilantro
- 1/4 to 1/2 lime squeezed
Instructions
- Preheat the broiler/grill in your oven.
- Place tomatoes cut side down on a foil lined baking tray.
- Cut jalapenos and peppers lengthwise, discard the stem, ribs and seeds, place skin side up on the baking tray with the tomatoes.
- Drizzle the tomatoes jalapenos and peppers with avacado or olive oil and grill/broil until skins are blackened and tomato skins lift off tomatoes, around 5 minutes. Cool.
- Peel the blackened skins from the jalapenos and peppers and tomatoes.
- In a food processor blend cilantro, juice of a 1/4 lime, jalapeno and peppers and 4 tomatoes. Add remaining tomatos and blend for a second or two. Add remaining lime juice to taste.
- Chill, serve and enjoy.
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