This is a recipe that I put together last summer, it is simple but very good (at least everyone that i've offered it to thinks so). I like it alot hotter, but not everyone in my family is a hot pepper fan, so it gives you options. It makes approximately 2 qts.
-16 Roma tomatoes, roasted & chopped
-6 garlic cloves, roasted & minced
-3 jalapeños seeded & minced (can substitute hotter chilies for your personal heat level)
-3 jalapeños roasted, skinned, seeded & chopped
-4 Pabalanos roasted, skinned, seeded & chopped
-2 bell peppers, diced
-1 Medium red onion, finely chopped
-1/2 bunch of cilantro finely chopped
-2 Tbsp olive oil
-2 limes (juice)
-1 lime (zest)
-4 Tbsp Chili Powder
-2 tsp kosher salt
-Roast your tomatoes and peppers (remove pepper skins).
-In a bowl, combine all ingredients.
-Run through a food processor, to the consistency of your liking.
-Place in refrigerator for up to 12 hours for flavor infusion for fresh salsa, or process for 15 min in jars, in a boiling water bath to enjoy later.
-16 Roma tomatoes, roasted & chopped
-6 garlic cloves, roasted & minced
-3 jalapeños seeded & minced (can substitute hotter chilies for your personal heat level)
-3 jalapeños roasted, skinned, seeded & chopped
-4 Pabalanos roasted, skinned, seeded & chopped
-2 bell peppers, diced
-1 Medium red onion, finely chopped
-1/2 bunch of cilantro finely chopped
-2 Tbsp olive oil
-2 limes (juice)
-1 lime (zest)
-4 Tbsp Chili Powder
-2 tsp kosher salt
-Roast your tomatoes and peppers (remove pepper skins).
-In a bowl, combine all ingredients.
-Run through a food processor, to the consistency of your liking.
-Place in refrigerator for up to 12 hours for flavor infusion for fresh salsa, or process for 15 min in jars, in a boiling water bath to enjoy later.
