Ingredients: 6 Roma tomatoes, 3/4th white onion, 3 jalapeños, 3 cloves garlic, and a variety of mildly sweet peppers (as many as you can fit with the room left on the pan).
Lightly brush a cookie sheet with olive oil (I also put foil on mine first but that’s really up to how much you want to clean).
Wash all your produce, cut Roma tomatoes in half, long ways, and place them skin side up on pan, repeat this process with all your veggies. The onion was quartered, and garlic skin removed.
Once more lightly brush all of your veggies on the pan with olive oil. Then pepper and salt your veggies to taste.
Now stick the entire pan in the oven to broil on high. This part is to your preference but I like my veggie skins entirely crisped. If you do over burn a sweet pepper though you can toss it.
After 10-30 minutes on high broil you can take out your pan. It’s fine to let it cool for a while if you want but event you’ll then take your produce to blend.
Everything in the pan goes in, juices included. I straight up liquified them in a bullet blender but a food processor will also work if you want it chunkier.
During the blender process don’t forget to add the extra seasonings, mine were about a tsp of cumin, and smoked paprika.
Enjoy.
by Swamp-87
6 Comments
The consistency looks great! It looks like it clings nicely to the chips
That’s peanut butter.
TIL that my 3 month old child also makes salsa
I thought it was Queso.
Yum!
That looks delicious.