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Salsa
Nb persons: 10
Yield:
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Roasted Five Pepper Salsa Print me! | |
5-6 large | tomatoes |
1 large | onion |
1 bulb | garlic |
2 | red bell peppers |
3 large | Anaheim peppers |
5 | jalapeños |
3 medium or 2 large | poblano peppers |
3 | hot red chili peppers |
1 bunch | cilantro |
1 | lime, juiced |
2 teaspoons | cumin |
1 teaspoon | salt, (add more to taste) |
1 teaspoon | black pepper |
olive oil |
Preheat oven to 325° F. Slice and seed all peppers. On a baking sheet or two, place all peppers, quartered onion and bulb of garlic with the end cut off. Cut tomatoes into chunks and place on baking sheet. Lightly drizzle both sheets with olive oil and stick into oven for 60 to 90 minutes until pepper skin is charred. Allow to cool slightly.
Place all vegetables into a food processor and pulse until evenly distributed but still chunky. Add cilantro leaves, lime juice, cumin, salt and pepper. Continue to pulse until desired consistency is reached. I prefer it a bit chunky. Store in fridge for up to five days or can.
Makes 10 servings.
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