Andi S Killer Roasted Salsa Recipe

Ingredients for Andi S Killer Roasted Salsa

• Roma Tomatoes
• 1/4 cup olive oil
• Red Jalapeno Chiles
• Onion
• 4 cloves garlic (unpeeled)
• Fresh Cilantro
• Fresh Lime Juice
• Salt
• Sugar
• Water
• Balsamic Vinegar

How to Make Andi S Killer Roasted Salsa

1. Preheat oven to 450°F (232°C).
2. In a large bowl, toss together 2 lbs Roma tomatoes (quartered), 1 large red onion (cut into chunks), 2 jalapeños (seeded and roughly chopped), 1 habanero pepper (seeded and minced – use gloves!), and 4 cloves garlic (unpeeled) with 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Spread the mixture evenly on a large roasting pan.
4. Roast for 20-30 minutes, shaking the pan halfway through, until the vegetables are charred and caramelized.
5. Remove from oven and let cool slightly.
6. Once cool enough to handle, squeeze the roasted garlic cloves from their skins.
7. Add the roasted vegetables, garlic, 1/2 cup chopped cilantro, 2 tablespoons lime juice, and 1/4 teaspoon cumin to a food processor.
8. Pulse until you reach your desired consistency. For a chunkier salsa, pulse less; for a smoother salsa, pulse more.
9. Transfer the salsa to an airtight container. Let it sit for at least 1 hour to allow the flavors to meld.
10. Serve with tortilla chips. Refrigerate for up to 1 week. (It actually tastes even BETTER the next day!)