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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a delicious salsa, that you can adjust to your particular taste and spice level. Easy to make and so flavorful!! (note: I actually do not like cilantro, but I LOVE this recipe!!) Ingredients:
1 bunch cliantro, stems removed |
2 large cans (fire roasted), diced tomatoes |
3-4 tbs of jarred, minced garlic |
2 roasted jalapenos |
2 roasted chili peppers |
dash kosher salt |
Directions:
1. Put peppers on baking sheet and drizzle lightly with olive oil
2. Bake at 400 until skins turn black, turning occasionally (20-30 minutes)
3. Remove from oven, set aside until cool enough to remove skins. (you can put in glass bowl with plastic wrap over it, to make skins easier to remove)
4. After removing skins, cut off stem, slice in half, remove some of the seeds and membrane, if desired, and put in blender.
5. Add cilantro, tomatoes, 3-4 Tbs garlic and a couple pinches of salt.
6. Puree completely.
7. Adjust taste, by adding more jalapeno pepper, salt or tomatoes
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