4 1/2 lbs Roma tomatoes
2 green jalapeño
2 red jalapeño
1 pablano
1 Anaheim
2 limes
5 garlic cloves
1 small or 1/2 large onion
1 bunch of cilantro
Salt
Garlic powder
Red wine vinegar about 1/8 cup
Cut tomatoes in half. Remove stem area
Cut onion in 1/4s
Oil pan and salt
Roast all veggies. Roast, not bake 400 ish
Turn peppers when one side gets bubbly
Pull onion when tips start to burn. Rough slice then put in food processor for 2-3 seconds remove and put in strainer for onion juice to drain
When skin is blackened on veggies pull and put in food processor. Do tomatoes separately as they take less time.
After processing all add to bowl to combine
Squeeze juice of two limes in. Salt and onion/garlic powder to taste.
NOTE: understand how hot your peppers are and adjust number accordingly for individual preferences. Non hot peppers like the Anaheim and poblano add flavor with minimal heat.
by infiniteoo1
5 Comments
I don’t think I’d bake the lime. Raw would give a nicer tang imho
That’s a lot of tomato’s for the amount of peppers. Would be more like a Pasta sauce
Do you peel the skins of the tomatoes after you roast them?
Salsa for weeks!
What kind of cookie sheet is that? I’ve never seen one with ridges like that.