Nothing brings a more unique taste to a good salsa than roasted ingredients. This salsa has a nice heat to it, I’d say a 7.5/10 on the heat scale. I like to use multiple kinds of peppers when using the hotter types rather than adding more of the super-hots.
- 1 can Fire Roasted Tomatoes (Salsa Style) in Purée
- 1/4 White Onion, sliced
- 3 cloves Garlic, halved
- 1 lg Habanero Pepper, sliced in 1/2 or 1/3
- 1 md Jalapeño Pepper, sliced in 1/2
- 1 md Serrano Pepper, sliced in 1/2
- 1/4 cup Cilantro, chopped
- Salt (to taste)
Set oven to low broil and raise rack to upper position.
Line a cookie sheet with aluminum foil. Place onion, garlic and peppers on cookie sheet. Roast until all items are nicely charred on top about 6 minutes. (You might need to remove the garlic aftter 3-4 minutes as it will char first.)
Pour can of diced tomatoes and all other ingredients into a food processor and pulse until you reach your desired consistency.
Place in an air-tight container and refrigerate for at least an hour before serving to let flavors meld. Will keep up to 7-10 days.
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