roasted roma salsa

Name: Roasted Roma Salsa
Prep time: 20 min
Cook time: 25 min
Yield: 20
Ingredients: 20 - roma tomatoes; 1/2 - poblano pepper (remove seeds & ribs, if concerned about heat); 1/2 - bell pepper of choice; 1 - jalapeno or serrano pepper (remove seeds & ribs, if concerned about heat); 4 - garlic, peeled; 2 tablespoon(s) extra-virgin olive oil; 2 teaspoon(s) sea salt (or as desired); 1 teaspoon(s) cracked pepper (or as desired); 1/2 bunch(es) roughly chopped cilantro (1/2 c chopped); 1/2 cup(s) roughly chopped red onion; 2 1/2 tablespoon(s) freshly squeezed lime juice

(1 RATING)

30 Pinches 4 Photos

Ranelle Fisher-Storer

Long Beach, CA

Updated on Sep 18, 2011

We make this all the time in our home! It is not too hot for the children & if you wanna 'heat it up', just add 1/2 sm. habenaro pepper. Goes great w/any spanish dish or freshly made tortilla chips. Enjoy Senoritas!

Rate

prep time 20 Min

cook time 25 Min

method ---

yield 20-25 people

Ingredients

20 - roma tomatoes
1/2 - poblano pepper (remove seeds & ribs, if concerned about heat)
1/2 - bell pepper of choice
1 - jalapeno or serrano pepper (remove seeds & ribs, if concerned about heat)
4 - garlic, peeled
2 tablespoons extra-virgin olive oil
2 teaspoons sea salt (or as desired)
1 teaspoon cracked pepper (or as desired)
1/2 bunch roughly chopped cilantro (1/2 c chopped)
1/2 cup roughly chopped red onion
2 1/2 tablespoons freshly squeezed lime juice

How To Make roasted roma salsa

Step 1

Lightly coat bell and poblano peppers with oil, set aside to be grilled. Wash all tomatoes and slice in half lengthwise. Make a small foil "boat" to hold the garlic on the grill. Grill peppers until skin is blackend, remove to glass dish, cover so the peppers continue to steam cook. After they cool 15 minutes or until you are ready for them, remove the skins, core and as much of the seeds as you want (I always take out the seeds from these large peppers, but not the small ones, but it's a personal preference). Roast garlic and jalapeno/serrano for 2-3 minutes but watch so they do not burn. Grill tomatoes on skin side only. Grill for 6-8 minutes or until skins are lightly blackened or just nicely browned, remove to a metal or glass pan.

Step 2

Since processing hot food can be explosive in food processors, let everything cool down for a few minutes. Place half the ingredients in the food processor and whirl until the consistency that YOU like. Adjust seasoning to your taste.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes