Enjoy this restaurant style salsa with chips, on taco salad, or just eat it with a spoon! No judgement here!
-3-4 Sweet Onions
-5 Jalapeno Peppers
-5-10 Serrano Peppers (I remove all seeds and membranes from mine!)
-Head of Garlic
-3-4 Bunches of Cilantro
-Kosher Salt
-Lime Juice
Optional Mix Ins- Corn, cubed avocado, cubed mango, pineapple, diced tomatillos, hatch chilies...
Onions, peppers, garic, cilantro, corn etc will be found in this week's Salsa Box!
Directions:
-Kosher Salt
-Lime Juice
Optional Mix Ins- Corn, cubed avocado, cubed mango, pineapple, diced tomatillos, hatch chilies...
Onions, peppers, garic, cilantro, corn etc will be found in this week's Salsa Box!
Directions:
-Quickly blanch tomatoes to remove skin, then halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic (I leave the garlic intact, slice the top 1/4 or so off, then wrap in tin foil. This way you can just squeeze out the cloves without peeling them!)
-Roast everything at 375 until the onions start to look translucent and the peppers start getting a good char on them. I start checking mine after about 30 minutes.
-Pull everything out of the oven and run it through a food processor in batches with the cilantro. Pour it all in a big bowl and add salt and lime juice to taste. Enjoy!