Check out our Fall 2016 issue!
Homemade salsa will take the cake any day. Another successful creation by Gina, the roasted tomatoes and peppers in this salsa bring a flavor you can’t find in store-bought counterparts. It’s so good, you might need to make more than one batch!
- 5 medium size tomatoes
- ½ sweet onion, not chopped
- ½ red onion, not chopped
- 2 Serrano peppers (jalapenos are more mild, you can substitute)
- 3 small garlic cloves, peeled
- ¼ cup cilantro, chopped
- ½ tsp-1 tsp. Salt (add more or less depending on flavor)
- Pinch of Pepper
- Pinch of cayenne pepper (add less for milder salsa)
- Lime juice
- Olive oil
- Set the oven to broil.
- Place foil over baking sheet and spray with non-stick cooking spray. Cut the tomatoes in half and the tops off the peppers. Lay the onions, tomatoes cut side up on the baking sheet and place the peppers and garlic on the sheet as well. Drizzle olive oil on top of everything very lightly. Broil for about 20-25 minutes. You will know when they are done when the tops of the onions and garlic start to brown.
- Take them out and let cool for a couple minutes. In a food processor blend together tomatoes, onion, garlic, peppers. After you coarsely chop these on pulse add in salt, pepper, lime juice and pulse to combine. After it combines add in cilantro and stir or pulse together.
- If you like your salsa chunkier you can add fresh onion and tomatoes to the roasted salsa.
- Refrigerate for 2 hours to let cool.