Sunday, October 30, 2011

Roasted Salsa

I have an absurdly large pile of recipes from Everyday Food, patiently waiting for me to get around to them. Last week I finally pulled out the recipe for roasted salsa.
It was delicious! I removed the seeds and membranes from the roasted jalapeño to reduce the heat, and it was a great blend of flavors.

Roasted Salsa
From Everyday Food

2 large tomatoes
1 small white onion, halved
1 or 2 jalapeños
3 garlic cloves, unpeeled*
3 TB lime juice
salt and pepper
1/4 cup fresh cilanto, chopped
Heat broiler with the rack in the top position.

Place all ingredients in a single layer on a rimmed baking sheet.

Broil until veggies are blistered and slightly softened, rotating sheet and flipping veggies frequently, 10-12 minutes. The garlic may need to be removed earlier to avoid burning.

Discard garlic skins and seeds/membranes of jalapeños (for less heat).

In a food processor, pulse all roasted veggies until coarsely pureed.

Add lime juice, salt and pepper, and pulse to combine.

Transfer to a bowl and stir in cilantro.

Refrigerate up to 3 days or freeze for up to 3 months.

*You can substitute 1/2 tsp minced garlic for the garlic cloves, just sauté the minced garlic in a bit of olive oil while the veggies are roasting.*

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