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?
Roasted peppers seem to be a theme in my kitchen lately, and this salsa looks so yummy! Do you keep the skins on the roasted anaheims?ReplyDelete
Yes. No need to do anything other than roast them and throw them in the food processor. Let me know if you give it a try and what you think.ReplyDelete
Yum, I sure would like to try that!ReplyDelete