Roasted Salsa
Course: SalsaCuisine: EuropeanPrep Time
15 mins
Cook Time
40
minutesAdditional Time
10
minutesTotal Time
1 hr 5 mins
Servings
32
Yield
4 cups
Ingredients
undefined — olive oil cooking spray
7 — Roma tomatoes, halved and cored, or more to taste
2 — Anaheim chile peppers, halved lengthwise and seeded
2 — jalapeño chile peppers
1 — poblano chile pepper, halved lengthwise and seeded
2 — onions, quartered
2 — garlic cloves, peeled
2 tablespoons — chopped fresh cilantro, or more to taste
2 tablespoons — apple cider vinegar, or more to taste
1 — lime, juiced
¾ teaspoon — 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
½ teaspoon — celery salt, or more to taste
Directions
- Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
- Arrange tomatoes, cut-sides down, in roasting pan; add Anaheims, jalapeños, and poblano, skin-sides up. Add onions and garlic to roasting pan; coat vegetables with cooking spray.
- Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
- Combine roasted vegetable mixture, cilantro, cider vinegar, lime juice, oregano, cumin, kosher salt, black pepper, and celery salt in the bowl of a food processor; pulse until desired consistency is reached. Refrigerate salsa in an air-tight container.
Source:
