Tomatoes, Jalapenos, Anaheim Chilies, Onion and Garlic roasted together then blended into a smooth and toasty salsa.
Yield: 4 Ready in 1 hours, 15 minutes
favorite of 5 people 5 people want to try
Roasted Salsa Preparation
Preheat oven to 375 degrees.
Place parchment paper or foil across a baking sheet.
Brush oilive oil lightly across the paper or foil.
Slice garlic in half and cram halves into the openings of a few of the tomatoes. Quarter Jalapenos and shove into remaining tomatos. (this prevents the garlic and jalapenos from burning, over cooking and it cooks in the tomato juices).
Place tomato flesh up on the baking sheet along with onion quarters and anaheim chili. Brush tops with Olive oil and salt liberlally.
Cook for 45min - 1 hour or until tomatoes and onions are collapsed and soft.
Take out and let cool. Skin from tomatoes should fall off. If you want to leave the skin on, by all means do so. Transfer all to a blender. Add cumin and 2 T of vinegar and lime juice. Blend until smooth. Taste. Depending on acidity and personal taste you can add more vinegar. Salt n Pepper to taste and enjoy.
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