Fire Roasted Salsa

Heather Berryhill shares a recipe for fire-roasted Salsa.

INGREDIENTS:

2-3 pounds of Tomatoes on the Vine (Roma tomatoes work well too).

2 Anaheim Peppers

2 Poblano Peppers

1 Red Bell Pepper

1 Red Onion

1 Sweet Yellow Onion

4-5 Whole Jalapeños

6-8 Cloves Peeled Garlic

1/4 Cup Olive Oil

2-4 Limes

1 Can of Chipotle in Adobo Sauce

Bunch of Cilantro

Kosher Salt

Fresh Cracked Pepper

DIRECTIONS:

STEP 1

• Cut tomatoes in half and place face down on a foil-lined cookie sheet. Leave 1 tomato fresh (not cooked).

• Peel 6 to 8 whole cloves of garlic, add to cookie sheet.

• Quarter onion and bell pepper and add to cookie sheet.

• Add whole jalapeños and peppers to cookie sheet.

• Drizzle olive oil over everything on the cookie sheet. Sprinkle with salt and pepper and cook on 450 for 30 minutes.

• Pull the garlic cloves off the cookie sheet half way into cooking so the garlic doesn’t burn.

Step 2

• Once vegetables come out of the oven, allow to completely cool. (Note: Don’t discard the juice from the vegetables. You will pour that into the blender as you mix.)

• Remove stems from all peppers before going into the blender.

• Once cooled, add everything (including the juice) from the cookie sheets to a large blender or a Vitamix. Give it a mix.

• Add a big bunch of fresh cilantro, fresh tomato, and raw, red onion to the blender. Give it a mix.

• Add salt to taste.

• Add a few of the canned chipotle peppers and the adobo from a can of Chilpotle in Adobo Sauce (3-4 peppers from the can). Then add some fo the sauce. That’s where all the flavor lives.

• Add lime juice and lime zest to the blender.

• Blend until you get the consistency you want (don't blend as long for a chunkier salsa).

• Taste the salt and pepper level at this point. Add more if desired.

• Store in glass jars for up to a week.

Prep time: 15 min

Cook time: 30 min

Total time: 45 min

Serves: 4