Roasted Tomato Salsa

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Ingredients

1/4 cup Canola oil
6 ea. Plum tomatoes, cored
1 ea. Sweet onion, medium size, peeled and quartered
2 ea. Jalapeno peppers
2 ea. Arbol peppers
4 ea. Garlic cloves, peeled
2 tbsp. Fresh lime juice
2 tbsp. Red wine vinegar
1/3 cup Cilantro leaves
2 tsp. Mexican oregano, dry leaves
1 tsp. Sugar
To taste Salt

Directions

  1. Preheat oven to 400°–425°F (temperature will depend on type of oven). Lightly toss the tomatoes, onions and jalapeno peppers in oil, then place on a sheet pan. Cool completely.
  2. While the vegetables are roasting, toast the arbol peppers. Toast the peppers in a hot, dry skillet until the skins blister and the toasted aroma fills the air. Cool. Place in a small saucepan and cover with water. Bring to a boil. Remove from heat and cool for 15 minutes. Drain (reserve the liquid).
  3. Combine the roasted vegetables, drained arbol peppers and the remaining ingredients into a blender. Blend to small chunky smooth.
  4. Cool completely. Store in a container with a lid. Label, date and refrigerate.
Serve with confidence.®

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