As you’ve probably read before, here at Crumbs and Chaos we are big fans of chips with guacamole or salsa. You may have even seen our previous posts for Guacamole, Garden Fresh Salsa, and Corn and Black Bean Salsa. I have tried each of these and while they all have winning qualities, I never turn down the chance to try a new salsa. I saw this recipe in the June 2011 issue of Everyday Food Magazine. It intrigued me because the process was simple along with simple ingredients and I enjoy the flavor of roasted vegetables. It seemed like a win-win recipe.
Ingredients
2 large TOMATOES
1 medium WHITE ONION, halved
3 JALAPENOS
3 GARLIC CLOVES, unpeeled
LIME JUICE, from one lime
GROUND PEPPER & COARSE SALT
1/4 cup FRESH CILANTRO, chopped
2 large TOMATOES
1 medium WHITE ONION, halved
3 JALAPENOS
3 GARLIC CLOVES, unpeeled
LIME JUICE, from one lime
GROUND PEPPER & COARSE SALT
1/4 cup FRESH CILANTRO, chopped
Directions
Preheat the broiler with oven rack in the top position. Place tomatoes, onion, jalepenos, and garlic cloves on a foil lined rimmed baking sheet. Place under broiler, turning frequently, until vegetables are browned, about 6-8 minutes. You may need to remove garlic cloves if they brown too quickly.
Remove vegetables from the oven. Remove garlic peels and place them, along with vegetables in a food processor. Process until roughly chopped. Add lime juice and season with salt and pepper. Process until combined. Transfer to a bowl and stir in cilantro. Serve chilled with tortilla chips.
** Depending on how hot you like your salsa, you may want to remove the ribs and seeds from the jalapenos before putting in the food processor. I removed the seeds from 2 of my 3 jalapenos and it was still VERY HOT!
This post is linked to Fresh Food Fridays and Fusion Fridays
