Roasted Chile Tomato Salsa
- 6 medium Anaheim chiles, seeds and ribs removed
- 1/2 large red onion, cut into quarters
- 2 jalapenos, seeds and ribs removed
- 2 cloves garlic
- 1 c. fresh cilantro
- 1/2 large lime, juiced
- 12 small to medium tomatoes
- 1/2 tsp. salt
- Preheat the oven to 400 degrees farenheit.
- Place Anaheim chiles on a baking sheet lined with tinfoil.
- Spray the peppers with olive oil spray and roast for 15 min.
- Once the peppers are done, put all ingredients except tomatoes in a food processor.
- Process on high until all ingredients are finely minced.
- Add tomatoes to food processor.
- Process on high until tomatoes are liquefied.
In case you weren't sure what an Anaheim chile looks like, this is it. :)
The smell of the chiles roasting is amazing!
My favorite part about this salsa is how easy it is to make! You can even roast the chiles a few days ahead of time and store them in a resealable bag in the fridge. This salsa will be good for a couple of weeks in the refrigerator, but I doubt it will last that long. :)
Side note: It was recommended to me by another blogger to increase the size of my photos. What do you guys think of the larger pictures?