Roasted Salsa
Cuisine: Southwestern
Author: Chef Philip Feder
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
An easy, smoky, very flavorful salsa ideal with chips or with many different dishes.
Ingredients
  • 4-6 Roma tomatoes
  • 2-3 jalapeno or serrano peppers
  • 2-3 cloves of garlic
  • ½ large white onion
  • salt to taste
Instructions
  1. Cut onion in large chunks.
  2. In a large skillet over high heat, roast the vegetables until they blacken, rotating so you get them blackened on all sides.
  3. Remove from heat and remove stem and seeds from jalapenos (you can leave seeds in to increase heat). Deglaze the skillet with a little water and pour into molcajete or food processor. A hand-cranked food chopper works great for this.
  4. Place all vegetables in the molcajete or food processor and smash until you get the consistency of salsa you want. If using a food processor, gently pulse and stir several times. With a food processor it's easy to overdo it and end up with a pureed mixture.
  5. Pour into a bowl, cover and chill in fridge for a few hours to let flavors blend.
  6. Serve with tortilla chips or tacos, burritos, on fish or ... use your imagination!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/salsa-recipes/roasted-salsa/