Barb’s Roasted Salsa
Love that roasted salsa burn? Here is a recipe to make it yourself it is easier than you think. You have permission to get creative here this is a “No Fail” recipe.
- 10 Tomatoes
- 1 White onion
- 1 Bunch Green onions
- 1 Bunch Fresh cilantro
- 3 Cloves Garlic
- 1 Jalapeño peppers
- 15-20 Dried chile arbol pods depending on your heat preference
- 10 Large Dried Chilies We used Chile Japones (you can find dried chilies in most grocery stores)
- Vegetable oil
- To taste Salt
- Gather your ingredients together.
- You can also use radishes, corn or whatever chilies you like.
- Wash all the veggies.
- You do not have to take off the green onion tops, but do peel the white onion.
- Cut tomatoes, onions and jalapeño in half; peel the garlic.
- Heat a large skillet, covering the bottom in vegetable oil.
- Turn your oven fan on this will smoke up your kitchen.
- Once the oil is hot add all the vegetables except for the cilantro; cover and let the veggies blacken, stirring every 5 minutes; this may take 15-20 minutes.
- You want the veggies soft and blackened the flavor develops from here.
- Put everything into a blender and add the cilantro and puree.
- This is a great salsa recipe that your guests will love!
Please note that ALL peppers have different strengths and flavors. There is no guarantee, if your salsa is too hot, add more tomatoes. Each batch will be different. You can use any dried chilies. The texture will be creamy and delicious. Cooking tip: Use gloves when working with any spicy peppers.