A delicious blend of roasted tomatoes, peppers, and onions make a flavorful salsa you will love!
Author: Nancy Stanton
Recipe type: Sauce or Side
Cuisine: Mexican
Ingredients
8 Roma Tomatoes
½ large White Onion, quartered
3 Serrano peppers
2 Jalapeño peppers
1 Lime
1 Bunch Cilantro, washed
¾ - 1 tsp Salt, extra to sprinkle on roasting pan
Instructions
Preheat oven to 425 degrees
Put tomatoes, hot peppers, and onions on a parchment lined baking sheet (or liberally sprayed baking sheet)
Lightly sprinkle vegetables with salt
Roast for 10 minutes, rotate veggies, and then roast 10-12 minutes more (until skin has some charring)
Remove pan from oven and cover for 20-30 minutes
Peel skin off tomatoes and peppers
In a food processor blend 4 tomatoes, ½ the onion and 2 peppers (1 Jalapeño and 1 Serrano), ½ a lime, and a small handful of cilantro
Pulse a few times, until the salsa starts to break down and than add ¼ tsp salt...taste, than add an additional ¼ tsp of salt if needed
Pulse a few more times and then pour into a bowl
Repeat with the remainder of the tomatoes and onions, add 2-3 more peppers (depending on your heat level), another small handful of cilantro, and ½ of lime
Pulse a few times, taste and add ¼-1/2 tsp of salt if needed
Pulse a few more times and then combine with first half of salsa
Enjoy immediately or refrigerate until needed
Recipe by Dinners Swerved at https://dinnersswerved.com/restaurant-style-salsa/