Salsa - Roasted Pepper Salsa

By á-47

Ingredients

• 4 red jalapenos, halved and seeded
• 3 poblano peppers, halved and seeded
• 1 (28 oz) can diced tomatoes
• 1 (10 oz) can diced tomatoes with green chiles
• 1 cup packed fresh cilantro leaves
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 2 Tbsp. fresh lime juice
• 1 tea. salt

Preparation

Step 1

Preheat oven to425 degrees. Line a rimmed baking sheet with aluminum foil.

Place jalapeno and poblano peppers, cut sides down, on prepared baking sheet. Bake for 20 minutes or until peppers look blistered. Place peppers in a resealable plastic bag; seal. Let stand for 10 minutes. When peppers are cool enough to handle, peel peppers, discarding charred skin.

In the work bowl of a food processor, combine peppers, diced tomatoes, diced tomatoes with green chiles, cilantro and garlic; process until chunky. Add onion, lime juice, and salt; pulse until combined.

Store, covered, in refrigerator up to 1 week.