B & I tried out a new salsa recipe this weekend. We both thought it was some of the best salsa we have ever had — at home or in a restaurant. We made it quite spicy, but you can always adjust the pepper count to your own taste. We also made some guacamole while the veggies roasted.
Salsa Roja (Roasted Red Salsa)
-16 full size tomatos (we used roma tomatos)
-2 – 3 yellow onions
-20 Serrano peppers (remove caps)
-8 – 10 garlic cloves
-1 – 2 Tbsp. salt
-2 bunches cilantro
Preheat oven to 375. Halve the tomatoes and onions and lay them cut-side up on a baking sheet, along with the peppers and garlic. Roast the veggies for about 40-50 minutes, until the onions are translucent, tomatoes look soft & peppers are charred. Let the veggies cool a bit, then blend everything together (plus salt and cilantro) in a food processor or blender.