Roasted Jalapeno Pepper Salsa

From The Hippy Gourmet's Quick & Simple Cookbook for Healthy Eating c. 2007.

• Ready In: 20 mins
• Serves: 3-6
• Yields: 1 salsa bowl

Ingredients

• 3  jalapeno peppers
• 5  roma tomatoes, chopped into small pieces
• 1⁄2 medium red onion, chopped fine
• 1⁄2 medium  white onion, chopped fine
• 1  lemon, juice of
• 4 -5  sprigs cilantro, chopped
• 1  teaspoon dried oregano
• 1⁄2 teaspoon white pepper
• 1  teaspoon salt
• 1  dash extra virgin olive oil

Directions

1. Oven an open gas flame, blacken the peppers: Just place them right on top of the flames, turning with tongs when they're blackened - a minute or two per side. If you don't have a gas flame, use a grill or an electric broiler to cook the chilies until their skins are blackened, turning to get all sides: this should take 3 to 4 minutes per side. When the skins are charred, rinse the peppers under cold water. Peel off the skins, cut the peppers in half, remove their inner seeds, and chop. Add them to a bowl along with the tomatoes, onions, lemon juice, cilantro, oregano, and pepper. Mix well. Season to taste with salt, and drizzle olive oil ver the salsa.