C and I made this over the weekend and being the heroes that we are, we added an extra jalapeno because we thought we could handle it. HOLY, it was hot. We aren’t sissies when it comes to heat – we ate it, but I’ve adapted this recipe to what should be done. Don’t be a tough guy.
Credit where credit is due: I don’t barbeque. I don’t know how and I don’t plan on learning how. It’s not my job.
But I am the brains behind the operation.
You can freeze this for up to 3 months – how great is that? I’m making another batch this weekend.
Roasted Tomato Salsa
3 large tomatoes, washed, halved and cored
1 large green pepper, washed, halved and seeded
1 large onion, halved, unpeeled
3 jalapenos, washed
4 cloves of garlic, unpeeled
1/4 cup olive oil
3 tablespoons fresh lime juice
Salt and pepper, to taste
Prepare vegetables, place on a baking sheet and brush skins with olive oil. Under the broiler OR on the BBQ (high heat), roast the vegetables, flipping frequently, until tender and skins become blistered (garlic may need to be removed early if it’s browning too quickly). Place the green pepper in a bowl covered with plastic wrap for approximately 10 minutes to loosen the skin. Meanwhile, discard garlic, tomato and onion skins. Peel pepper. Place all vegetetables in a food processor and pulse until coarsley pureed. Add lime juice, salt and pepper and pulse to combine. Transfer to a bowl and cool – salsa can be refridgerated for up to 3 days or frozen for up to 3 months. Yield: approx. 3 cups.