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  • Writer's pictureGretchen Fox

Sean's Roasted Salsa

A delicious, smokey, bright salsa with just the right amount of kick (which you can boost up or tone down to your preference!)


Sean’s Roasted Salsa


Ingredients:

6 medium tomatoes 1 large onion 2 jalapeno peppers (or poblano, ancho, guajillo, or peppers of your choice) 2 cloves elephant garlic (or ~6 small cloves) 1 canned chipotle pepper in sauce (unpictured, but they come in small cans in the ethnic foods section of your grocery store) Juice of 1 lime 1/2 cup fresh cilantro 2 tbsp red wine vinegar 2 tbsp extra virgin olive oil

Seasonings: Cumin, chili powder, cayenne, salt (all to taste)


Instructions:

1. Heat grill or set broiler to high. Slice tomatoes in half, and onion into thick, grill-bearing slices.


2. Put tomatoes, onion, garlic, and jalapenos on the grill/under the broil, and cook until outsides are blackened, flipping once. Tomatoes take about 25 minutes, everything else around 10 minutes, so remove items as they finish cooking.


3. Add veggies to food processor and add canned chipotle pepper (you can add as many as you like if you like your salsa spicy, but one is enough for me!) and some of the sauce from the can as well. Add lime juice, red wine vinegar, olive oil, and pulse food processor until everything is combined. If you don’t have a food processor, this could potentially be done in a blender, or you could chop and combine ingredients by hand (it’ll just be a chunkier salsa).


4. Add seasonings to taste, including more vinegar and olive oil if you think it calls for it. This is where you can tailor the salsa to your exact preferences!


5. Once everything is to your liking, you can serve it warm right away, or allow salsa to cool in the fridge if you prefer it cold. Then, when you’re ready, just dunk some chips in there and enjoy! Ole!




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