Fire Roasted Salsa
Ingredients
Vegetables
-
1.75
lbs
Roma tomatoes
-
1
medium
poblano pepper
-
1
medium
jalapeño pepper
-
6
cloves
garlic
-
1
medium
yellow onion
-
½
bunch
cilantro
Condiments
-
2
Tbsp
olive oil
-
1
medium
lime
-
1
tsp
salt
-
½
tsp
cumin
-
½
tsp
sugar
Instructions
- Preheat the oven to 450ºF and line a baking sheet with foil.
- Prepare the vegetables by cutting the tomatoes in half, peeling the garlic, and chopping the onion into large chunks.
- Place the tomatoes, onion, garlic, poblano, and jalapeño on the baking sheet and drizzle with olive oil, tossing to coat.
- Roast the vegetables in the oven for 30 minutes, stirring halfway through.
- Allow the roasted vegetables to cool, then peel the skin off the poblano and jalapeño, remove the stems and seeds.
- Transfer all roasted vegetables and juices to a blender, along with cilantro, lime juice, salt, sugar, and cumin.
- Pulse the mixture until well mixed but still slightly chunky, adjusting seasonings to taste.
- Serve immediately or refrigerate overnight for a more mellow flavor.
Nutrition Facts (estimated)
Servings
6
Calories
63
Total fat
5g
Total carbohydrates
6g
Total protein
1g
Sodium
400mg
Cholesterol
0mg
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