Jalapeño Salsa

By Maverick19

This is a roasted salsa and it is amazing. Delicious on eggs in the morning

Ingredients

• 25 medium jalapeños
• 1 lg white onion, sliced, not too thick
• fresh juice of 2 large or 3 small limes
• zest of 1 large or 2 small limes
• 2/3 cup apple cider vinegar
• 1/2 - 2/3 cup water
• 2 Tbsp mexican oregano, dried
• 2 Tbsp oil, either olive, sunflower or safflower
• 2-3 tsp salt, or to taste
• 4 tsp sugar

Preparation

Step 1

1. Preheat the oven to 350 degrees. Spread the jalapeños on one baking sheet and the sliced onion on another baking sheet. Roast for up to 30 minutes. Start checking the onion at 15 minutes, to make sure that it does not burn. You want the onions soft and barely browned. Continue to roast the jalapeños until they are soft.
2. Wearing gloves, remove the stems and seeds from the peppers. (I use a paring knife. Cut off the top straight across to remove stem. Then slide paring knife in pepper to scrape/slide the seeds out. They will come right out for you)
3. Transfer the peppers to a large blender or food processor. Add the onion, water,cider vinegar, lime juice, lime zest and mexican oregano And puree until very smooth.
4. In a large saucepan, Heat the oil until shimmering. Add the puree, carefully to not splash oil, and bring to a simmer. Cook over moderately low heat, stirring Regularly, until reduced, roughly 30 minutes. Stir in the salt and the sugar and let cool completely. Chill well. The salsa will stay fresh for a month in the refrigerator.
***If you have too many seeds in the salsa, you can push the salsa through a sieve.