Roasted Garden Salsa

I blogged about this recipe many years ago. It has been a favorite of our family's, so I thought with tomato season upon us, I'd share it again!

Roasted Garden Salsa

6 medium tomatoes (plus a few cherry tomatoes from the garden)

4-5 tomatillos

4 garlic cloves (unpeeled)

2 jalepenõ peppers

1 red bell pepper

1 medium white onion (quartered)

Spread ingredients on a foil lined baking pan. Spray with cooking oil and toss to lightly coat.

Roast at 350* for 45 minutes to give the veggies a deep, rich flavor

Finish with a 4-5 minute broil... Watch carefully, remove when veggies start to get slightly charbroiled.

Let cool about 15 minutes.

  Peel & core tomatoes. Set aside in a colander to let juices & seeds drain into sink (or save juice for other recipes)

  Peel garlic by cutting off the end and just popping it out of the skin.

  Peel red pepper. Remove stem, spine, and seeds.

  Cut jalepenõ peppers in half lengthwise. Remove spine and seeds. (may want to wear gloves if you are sensitive)

Place all roasted ingredients in a cuisinart.

Add the following ingredients to the cuisinart:

3/4 cup fresh cilantro

1 tablespoon honey

1  1/2 tsp salt

1 tablespoon lime juice

Pulse until desired consistency.

 Enjoy!

xo, Emily