Roasted Pepper Salsa

Here’s my 3-minute prep salsa recipe. It’s incredibly simple, and the best salsa I’ve ever had. I took the recipe found here at OneParticularKitchen.com and manipulated it (the only difference is my batch is smaller, and contains lime juice and jalepenos).

I wanted a hot salsa similar in consistency to Chipotle’s Red Salsa. I’ve made this several times, and I prefer a well-blended, thicker, less watery salsa. I’ve achieved the best results with firm, young tomatoes.

The following will make a small bowl:

4 large tomatoes
1 large onion
Serrano or/and Jalepenos (you decide how many)
2 bell peppers
4 cloves of garlic
1Tbs lemon or lime juice
1 bunch cilantro
3/4Tbs Salt (or to taste, I like saltier)

Preheat oven to 375. Cut tomatoes in half, cut onion in half, throw the peppers, and garlic on a cookie sheet and bake until the peppers have a nice char on them and the onion is translucent.

Throw into food processor and blend until desired consistency. As I stated, I like mine well-blended.

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About IndigoAcres

We love to cook and garden, that's most of what we do, and we do it well.
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