The Bubbly Hostess
Arizona Summer Roasted Salsa
Story by Heather Sneed, Friend of Seville
Do you have a garden in your yard? I love my garden and, in the summer, I grow lots of different peppers – perfect for homemade salsa!
This is a really easy recipe and by roasting the vegetables, it adds a whole other layer of flavor to the salsa. If you are headed to a get together with your friends and neighbors in Seville, this is a fantastic salsa to bring along and share. As with any salsa, make sure you taste test and adjust to more or less of the ingredients that suit your tastes.
Arizona Summer – Roasted Salsa
Yields 4 cups
2 ½ pounds Roma tomatoes
4 large jalapeño peppers
1 large red onion, quartered
1 head of garlic, cloves removed with paper intact
1 tsp salt
½ cup chopped cilantro
3 small limes, juiced
Set oven to broil and move top rack to highest position.
On a large baking sheet covered in foil, place the tomatoes, jalapeños, quartered onions, and garlic cloves.
Place sheet on top rack in the oven and roast, turning occasionally, until they start to blister and blacken. The garlic cloves will not do this, you should be able to remove these after about 10 minutes.
Once done, allow to cool slightly. Cut the stems from the jalapeños and remove the seeds — I always wear gloves to do this!
Also, remove the outer paper from the garlic cloves.
In a large food processor, add the tomatoes, onion, garlic cloves, jalapeños, salt, cilantro and the lime juice. Purée until no large pieces remain.
Allow to cool in the refrigerator, serve with tortilla chips.
If you do make this, I’d love to see photos and I hope you’ll share them on your favorite social media sites and tag me.
You can also visit my site at www.bubblyhostess.com to read more details about the party, the cake, and the favors including links to products. You can also find The Bubbly Hostess on Facebook, Instagram, Pinterest, and Twitter – I always love new followers!