Roasted Tomato Salsa

By Stina

TIP: For easier removal of the pepper skins: as soon as you take them out from under the broiler, place them into a resealable plastic bag and leave them alone for 10 minutes, after ten minutes the steam generated from the peppers will make it really easy to remove the skins.

Ingredients

• 1 pound tomatoes
• 1 jalapeno pepper (remove seeds to make the salsa mild)
• 1 serrano pepper
• 2 unpeeled garlic cloves
• 1/3 cup diced white onion
• 1/4 cup cilantro
• 2 tablespoons lemon or lime juice
• 1/2 teaspoon salt

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from inspiredtaste.net

Preparation

Step 1

Method
Preheat broiler to high. Place the tomatoes, peppers and unpeeled garlic cloves in a baking dish with sides and put under the preheated broiler until the tomatoes are roasted and the peppers are slightly charred on all sides, about 10-15 minutes.  (Rotate each ingredient to make sure all sides are slightly charred)
Remove the baking dish from under the broiler. Peel the peppers and garlic (you may have to squeeze the soft garlic out of the skin) and remove extremely charred skin from the tomatoes, some is okay.
Depending on how spicy you want the salsa to be, you can add all the peppers with seeds or you can remove half of the seeds.  I used the whole serrano pepper, but removed the seeds from the jalapeno and the resulting salsa was spicy, but not too hot.
Add the tomatoes, garlic and peppers to a food processor as well as the onions, cilantro, lemon or lime juice and salt.  Pulse the food processor 3-4 times or until the salsa has come together.  Allow the salsa to sit in the refrigerator for one hour, then serve.

Method

Preheat broiler to high. Place the tomatoes, peppers and unpeeled garlic cloves in a baking dish with sides and put under the preheated broiler until the tomatoes are roasted and the peppers are slightly charred on all sides, about 10-15 minutes.  (Rotate each ingredient to make sure all sides are slightly charred)
Remove the baking dish from under the broiler. Peel the peppers and garlic (you may have to squeeze the soft garlic out of the skin) and remove extremely charred skin from the tomatoes, some is okay.
Depending on how spicy you want the salsa to be, you can add all the peppers with seeds or you can remove half of the seeds.  I used the whole serrano pepper, but removed the seeds from the jalapeno and the resulting salsa was spicy, but not too hot.
Add the tomatoes, garlic and peppers to a food processor as well as the onions, cilantro, lemon or lime juice and salt.  Pulse the food processor 3-4 times or until the salsa has come together.  Allow the salsa to sit in the refrigerator for one hour, then serve.