Roasted Garlic Salsa
Homemade salsa is a staple at our house. It’s great for taco night, eating with chips, or dumping the remnants into the base of tortilla soup. I love the flavor roasting gives to the salsa.
Ingredients
- 10 Roma tomatoes
- 5 peeled garlic cloves
- 1 1/2 white onion (or 2 small ones)
- 2 serrano peppers
- 1 poblano pepper
- 1 habanero pepper
- Juice from 1 lime (or 2 small ones)
- 1 handful cilantro
- 2 tsp salt
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- Pepper, to taste
Instructions
Preheat oven to 450° and line a baking sheet with parchment paper.
Halve tomatoes, chop onion into quarters (or smaller), peel garlic.
Arrange cut vegetables on baking sheet.
Toss all vegetables with olive oil.
Add honey, salt, cumin, pepper, cayenne, and chili powder onto the onions and garlic, avoiding the peppers and tomatoes. (Note: The point is to ensure the spices are toasted — we’re going to peel the peppers, and the tomatoes will swell with water, which is why you’ll want to focus on seasoning the onions and garlic.)
Bake for 35 minutes or until parts of the vegetables are charred sufficiently. You may need to broil the peppers for a few minutes after the rest the vegetables are cooked, as they will need to be sufficiently charred to remove the skin. (Note: Removing the skin is not necessary, but is a helpful step when using waxy peppers like poblanos.)
Remove pan from oven and allow to cool.
Discard pepper skin and seeds after the peppers have cooled.
Use blender or food processor to incorporate roasted vegetables, adding the cilantro. Pulse until desired texture, tasting along the way. Avoid over pulsing.
Add lime, pepper, and additional salt to taste.
Howdy&Haisai 