roasted garden fresh salsa

How To Make roasted garden fresh salsa

• Step 1
  Prepare the fresh ingredients. Wash, core and quarter your tomatoes. Peel the onion and quarter. Peel the garlic and slice off the end. Slice the jalepeno into rounds. Core & quarter the bell pepper. Juice the lime. Remove stems from cilantro.
• Step 2
  Roast the tomatoes: Place 1/3 of the prepared tomatoes face up in a shallow baking dish and roast under the broiler or in a grill until lightly blackened. Let cool enough to handle and then remove the skins. Cool to room temperature while moving on to the next step.
• Step 3
  In a food processor, place spices, herbs, onion, garlic, & peppers and pulse until finely minced. (You may pulse to your own desired consistency - we like the flavor without having to bite into a large piece of spicy pepper, onion or garlic so we keep it chopped fine.)
• Step 4
  Now add a can of diced tomatoes or cooled roasted tomatoes and pulse till well combined. (This is sort of the base - then you will add the fresh to make it more chunky.)
• Step 5
  Next, add half of your fresh tomatoes and pulse. Keep in mind that they will be pulsed in one more step. If you like your tomatoes more chunky then only pulse 3 or so times.
• Step 6
  Add the remaining fresh tomatoes and pulse to desired end texture. Serve with tortilla chips!
• Step 7
  *OPTIONAL STEP I like to drain out some of the liquid from the salsa through a fine mesh sieve. I freeze that liquid to add to chili in the winter months - it is fantastic!
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