ROASTED JALAPENO AND GARLIC SALSA

ROASTED JALAPENO AND GARLIC SALSA image

Yield 6 cups

Number Of Ingredients 9

Previous Next

2 (28 oz.) cans of Italian San Marzano whole plum tomatoes
7 Jalapenos
12 garlic pods left in skin
a bunch of fresh cilantro
1 sweet onion
1 lime juiced
2 tsp. cumin
1 Tbs. salt or 3-4 tsp, to taste
optional 3-4 chipotles chopped

Steps:

In a dry small, non teflon skillet roast the jalapenos and garlic/ pods over a medium heat. Turn them as they blacken until the peppers and garlic are soft and roasted. Remove from pan. Let cool then take off stem and remove half the ribs, squeeze the garlic from their blackened skins and put both into a food processor. Chop very finely in processor. If adding chipotles do so now. Add the plum tomatoes by the handful draining off but reserving liquid. Pulse. Add rough chopped onion and seasonings. Pulse again. Lastly add rough chop cilantro and a well squeezed, juicy lime. Taste, if too spicy just add in a bit of the reserved tomato juice. Best if allowed to sit for a day in fridge. Enjoy.