A family favorite salsa recipe that is tangy and smokey. This salsa utilizes all of the produce that is in season right now, so I make big batches are freeze for the colder months. It's good on tacos, quesadillas but my favorite is to just it eat with chips! There's basically no clean up so you have more time to enjoy the deliciousness!!
Recipe: Makes 18oz.
Ingredients:
5 Tomatoes quartered
2 Jalapeños, seeded and cut in half
3 Garlic Cloves halved
1 Onion cut into big chunks
1 Cup Cilantro
2 1/2 Tsp Salt
3 Tsp Lime Juice
Red Pepper Flakes to taste
Method:
1. Cover 2 baking trays in aluminum foil. On one tray put all of the quartered tomatoes. On the other tray put the halved jalapeños, halved garlic cloves and onion chunks. Brush oil on all of the vegetables!
2. Set your oven to broil and put in the 2 baking trays with the tomato tray on the 2nd self. As the veggies start charring pull them out before they are burnt. The garlic cloves and jalapeños will be done in 10 minutes followed by the onion which will be done in 15 minutes.
3. You can then pull the tomatoes up to the first shelf of the oven and it will take them a total of 18 minutes to finish charring.
4. Put all of the broiled veggies in a blender and pulse for about 15 seconds. Then add in the cilantro pulsing again for 30 seconds.
5. Add in the salt and lime juice and pulse again for 30 seconds. Taste and add more salt/lime/or red pepper flakes according to your taste. Chill the salsa and then serve!!
Enjoy!!
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