Monday, August 22, 2011
Roasted Tomato Salsa
2 Garlic Cloves
1 bunch of Cilantro
1 Small Red Onion (or whatever onion you have)
2 Serrano Peppers
1 tbs EVOO
2tsp Kosher salt
a few cracks of fresh ground pepper
Place the tomatoes in an oven safe dish and place in the broiler. Broil until blackened and soft. Quarter when done.
Roughly chop the onion and the peppers, crush and peel the garlic. Then add all three to a hot pan with the EVOO. Saute just until soft and fragrant.
Add all of the ingredients together in a good blender or food processor and pulse until combined. Add extra salt and lime to taste.