I have always wanted to try roasting tomatoes and veggies for a salsa. I finally got up the nerve to do it and wonder now what took me so long. This is a yummy salsa that doesn't have any sugar in it. I LIKE that! You can make this hotter by adding more roasted peppers or a stronger pepper. We LOVED this salsa and have made this twice already!
8 to 10 roma tomatoes, halved lengthwise(Beth used regular tomatoes)
1 poblano pepper, halved lengthwise (remove the seeds and ribs) didn't use
1 jalapeno pepper, halved lengthwise (remove the seeds and ribs)used 2
3 cloves garlic, peeled and halved
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine-grain sea salt
1/4 teaspoon pepper
1/2 teaspoon cumin
1/4 cup roughly chopped cilantro
1/2 cup roughly chopped red onion
2 tablespoons lime juice
sea salt, to taste
Preheat the oven to 450.
In a large bowl, toss the tomatoes, peppers and garlic with the oil, salt and pepper. Transfer the oiled vegetables to a prepared baking sheet with sides and spread them into a single layer. Bury the garlic cloves in the tomato halves to prevent them from burning
Roast the vegetables for 20 minutes. Remove once the peppers have started to blacken and the tomatoes have begun to collapse. Allow all of the vegetables to then cool slightly..****Beth didn't think they looked roasted after 20 minutes, so I broiled them for 10 until the peppers and tomatoes started to look burnt.
Transfer the slightly cooled vegetables to a food processor, fitted with a metal blade. Add the cilantro, cumin, red onion and lime juice. Pulse about a dozen times, to achieve the texture of a chunky puree. If the salsa is too thick, add more lime juice. Salt to taste (be generous!). Refrigerate at least 1 hour before serving. These flavors need a little time to marry together.