Roasted Pablano - Tomato Salsa

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 3

This salsa was a huge hit at a party. You can control the heat in the salsa by removing or keeping the seeds in the Jalapenos.

Ingredients:

1 lb ripe plum tomatoes (about 6 tomatoes)

2 fresh pablano peppers (halved and seeded)

2 fresh jalapeno peppers (halved and seeded - if you like it hot leave one or both of the jalapenos whole with seeds, remove the stems)

1/2 red onion (sliced in thick half rings)

4 cloves garlic (peeled and whole)

drizzle of olive oil

1/2 cup canned tomato puree (i also have used fire roasted diced tomatoes)

1/2 cup water (you can adjust this amount to effect the consistency of the salsa)

1/4 cup fresh cilantro (course chopped)

2 tbsp canola oil

2 tsp fresh thyme (leaves stripped from the stem)

2 tsp red wine vinegar

1 tsp ground cumin

a few turns of fresh cracked black pepper

2 tsp salt

Directions:

1. Preheat oven to 425 degrees
2. In a baking dish place the Tomatoes, Pablano, Jalapeno, Onion and Garlic and drizzle with olive oil and turn to coat completely
3. Place dish in the oven and roast until they start to sizzle and brown a bit.
4. Turn the items in the dish and continue to roast until everything has a bit of color (about 20 - 25 minutes total)
5. Remove dish from the oven
6. Let the vegetable cool a bit (just so they are not sizzling hot)
7. Note: If you don't like tomato skin in your salsa it is pretty easy to remove the skins at this point. Your call.
8. Put the vegetables and any pan juices in a food processor
9. Add the rest of the ingredients to the food processor and pulse until it is well chopped but not pureed
10. Taste and adjust salt if necessary

By RecipeOfHealth.com