Roasted Jalapeno and Tomato Salsa

Recipe by acid.
READY IN: 55mins
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place oven rack to highest position and preheat broiler.
  • Put tomatoes and peppers on a baking sheet and place under broiler for about 10 minutes.
  • Tomatoes and peppers should be blackened in spots.
  • Turn tomatoes and peppers over and broil for about another 10 minutes.
  • Tomatoes and peppers should be blackened in spots and cooked through.
  • Peppers may be done before tomatoes, if so, remove them as they are done.
  • Remove from oven and let cool.
  • Reduce heat to 425 degrees F.
  • Cut onion into 1/4 inch slices and separate into rings.
  • Place onion and garlic on a baking sheet and place in oven.
  • Cook for about 15 minutes or until onion is wilted and slightly charred and garlic is soft and brown.
  • Stir a couple of times during cooking.
  • Remove from oven and let cool.
  • Remove stems from peppers and tomatoes.
  • Put peppers, onion and garlic in a food processor and coarsely chop.
  • Scoop into a large bowl.
  • Coarsely chop tomatoes and put in bowl.
  • Stir together and add salt and apple cider vinegar.
  • Chop cilantro and add.
  • You may want to use less cilantro.
  • Adjust salt and vinegar to taste.
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