ROASTED JALAPENO AND TOMATO SALSA
Originally from Rick Bayless, adapted to my own taste. I think this is a medium hot salsa. Heat level can be adjusted up or down with the habaneros.
Provided by acid.
Categories Southwestern U.S.
Time 55m
Yield 5 cups
Number Of Ingredients 8
Steps:
- Place oven rack to highest position and preheat broiler.
- Put tomatoes and peppers on a baking sheet and place under broiler for about 10 minutes.
- Tomatoes and peppers should be blackened in spots.
- Turn tomatoes and peppers over and broil for about another 10 minutes.
- Tomatoes and peppers should be blackened in spots and cooked through.
- Peppers may be done before tomatoes, if so, remove them as they are done.
- Remove from oven and let cool.
- Reduce heat to 425 degrees F.
- Cut onion into 1/4 inch slices and separate into rings.
- Place onion and garlic on a baking sheet and place in oven.
- Cook for about 15 minutes or until onion is wilted and slightly charred and garlic is soft and brown.
- Stir a couple of times during cooking.
- Remove from oven and let cool.
- Remove stems from peppers and tomatoes.
- Put peppers, onion and garlic in a food processor and coarsely chop.
- Scoop into a large bowl.
- Coarsely chop tomatoes and put in bowl.
- Stir together and add salt and apple cider vinegar.
- Chop cilantro and add.
- You may want to use less cilantro.
- Adjust salt and vinegar to taste.
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