Oven Roasted Salsa
April 13th, 2012
This is a fantastic AP salsa. Perfect for all of your dipping needs!
Oven Roasted Salsa, makes 2 cups
6 roma tomatoes
½ yellow onion, rough chopped
1 large Poblano pepper
1 jalapeno pepper
4 garlic cloves
2 Tbs vegetable oil
½ cup fresh cilantro
Preheat the oven to 400 degrees.
On a sheet pan, place the tomatoes, onions, peppers and garlic cloves.
Drizzle and toss with the vegetable oil and sprinkle with some kosher salt.
Roast the vegetables for 15 minutes or until everything is soft, roasted and fragrant.
Peel the skin off of the poblano pepper and dispose of the stem. Dispose of the jalapeno stem too.
Transfer all of the vegetables to a food processor.
Add the fresh cilantro.
Pulse until you have a good, smooth consistency.
Season generously with Kosher salt to taste and garnish with green onions.
Refrigerate until ready to serve.