Roasted Salsa by
Ingredients
16 tomatoes, halved
1 large onion, halved
1-6 Serrano peppers
10 cloves garlic
2 tablespoons Kosher salt
1 bunch cilantro
Juice of 2 limes
Instructions
Preheat the oven to 375 degrees.
Lay the tomatoes, onion, peppers, and garlic on a parchment-lined baking sheet.
Roast until the edges of the veggies begin to char and all of the ingredients have softened.
Let cool for 15 minutes, then add the tomato, onion, garlic, salt, cilantro, and lime juice to a food processor and pulse until combined. Add in one pepper at a time, stem and most of the seeds removed, and taste test. You might only choose to use one pepper. You might use all 6. It really depends on your/your guests' heat tolerance.
Refrigerate for at least 2 hours, or until ready to serve.
Lay the tomatoes, onion, peppers, and garlic on a parchment-lined baking sheet.
Roast until the edges of the veggies begin to char and all of the ingredients have softened.
Let cool for 15 minutes, then add the tomato, onion, garlic, salt, cilantro, and lime juice to a food processor and pulse until combined. Add in one pepper at a time, stem and most of the seeds removed, and taste test. You might only choose to use one pepper. You might use all 6. It really depends on your/your guests' heat tolerance.
Refrigerate for at least 2 hours, or until ready to serve.