Roasted Jalapeno Salsa

Roasted Jalapeno Salsa

2 reviews, 4 star(s). 100% would make again

Ready in 1h

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3 Anaheim chiles; or Poblano
1/4 c olive oil
1/2 c Water
4 Cloves garlic; peeled
12 Jalapeno chiles; seeded and chopped
2 ts Dried Oregano
2 1/2-inch thick slice Red onion
Juice of 1 lime
1 ts Sea salt

Original recipe makes 1



In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic and remove. Add 2 tablespoons of the olive oil to the skillet and sear the chiles until charred. Add the remaining oil, the oregano, lime juice, and salt and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth. Yield: about 1 1/2 cups Recipe By :TOO HOT TAMALES SHOW #TH6272 Posted to MC-Recipe Digest V1 #299 Date: Tue, 12 Nov 1996 22:19:21 -0500 From: Meg Antczak

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Chopperbill 5y ago

Taking the time to roast the peppers makes a BIG difference in flavor. I had a couple of ripe Roma tomatoes to use up so I roasted them also. I gave me a bright red salsa that was very flavorful.
promfh 10y ago

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