Name: Roasted Salsa
Prep time: 15 min
Cook time: 15 min
Yield: 32
Ingredients: Olive oil cooking spray -; Roma tomatoes, halved and cored, or more to taste - 7; Anaheim chile peppers, halved lengthwise and seeded - 2; Jalapeno peppers - 2; Poblano chile pepper, halved lengthwise and seeded - 1; Onions, quartered - 2; Garlic cloves, peeled - 2; Lime, juiced - 1; Chopped fresh cilantro, or more to taste - 2 tablespoons; Cider vinegar, or more to taste - 2 tablespoons; Dried oregano, or more to taste - ¾ teaspoon; Ground cumin, or more to taste - ¾ teaspoon; Kosher salt, or more to taste - ¾ teaspoon; Ground black pepper, or more to taste - ¾ teaspoon; Celery salt, or more to taste - ½ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Salsa

1. Olive oil cooking spray -

2. Roma tomatoes, halved and cored, or more to taste - 7

3. Anaheim chile peppers, halved lengthwise and seeded - 2

4. Jalapeno peppers - 2

5. Poblano chile pepper, halved lengthwise and seeded - 1

6. Onions, quartered - 2

7. Garlic cloves, peeled - 2

8. Lime, juiced - 1

9. Chopped fresh cilantro, or more to taste - 2 tablespoons

10. Cider vinegar, or more to taste - 2 tablespoons

11. Dried oregano, or more to taste - ¾ teaspoon

12. Ground cumin, or more to taste - ¾ teaspoon

13. Kosher salt, or more to taste - ¾ teaspoon

14. Ground black pepper, or more to taste - ¾ teaspoon

15. Celery salt, or more to taste - ½ teaspoon

How to cook deliciously - Roasted Salsa

1. Stage

Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.

2. Stage

Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.

3. Stage

Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.

4. Stage

Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.