SUMMERTIME SALSA RECIPE
Don't get complacent with the store-bought salsa, you can always make your own! The salsa recipe I am sharing with you cannot be easier.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Core the tomatoes and halve them lengthwise. Place the tomatoes cut-side down on a lined cookie sheet. Place the whole jalapeño and bell pepper on the cookie sheet with the tomatoes and roast for 7-10 minutes, or until the skin is charred. Turn peppers occasionally.
- When cool, remove the skins from the vegetables, along with the seeds from the peppers, and place in a food processor. Add the remaining ingredients to the food processor.
- Pulse food processor until almost smooth. Serve immediately or refrigerate for up to 1 week. If canning, use the pressure canning method and refer to the pressure canner instruction manual for this recipe.
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