best.salsa.ever

By beandip

Roasting the tomatoes, onion, peppers and garlic brings deep and rich flavors to this salsa that is brimming with fresh cilantro.

Ingredients

• 1616 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)
• 2 to 32 to 3 yellow onions
• 20 to 2520 to 25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Feel free to reduce # of peppers, or scrape the seeds out of them
• 8 to 10cloves8 to 10 cloves of garlic
• 1 to 2tablespoons1 to 2 tablespoons salt
• 1 to 2bunches1 to 2 bunches cilantro

Preparation

Step 1

Half the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic.

Roast at 375°F till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them

Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches).

Combine the processed roasted vegetables with the salt and cilantro. Enjoy!