Salsa Roja (Roasted Red Salsa)

By lauramae

And people, this salsa. PEOPLE. With a lifetime of tasting, sampling, and
gorging research on salsa, I have never in my life had salsa this good.
Note that this makes a lot — a big mixing bowl full. I’m too embarrassed to tell you how quickly it went here. Without further ado, I give you: The Best Salsa Ever

Ingredients

• 16 full size tomatoes, or nearly a produce bag full of roma tomatoes
• (we used roma)
• 2-3 yellow onions
• 20-25 Serrano peppers (remove caps) Note: this many peppers
• makes it hot. Feel free to reduce number of peppers, or scrape the
• seeds and membranes out of them
• 8-10 cloves of garlic
• 1-2 Tbsp salt
• 1-2 bunches cilantro

Preparation

Step 1

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

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

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

3. Stir it all together and eat with abandon. Trust me