- 6-8 tomatoes
- 1 yellow onion
- 1 bunch cilantro
- 1 Serrano pepper
- 1 jalapeno pepper
- 1 lime
- 1 tsp sugar
- 1 Tbsp chopped garlic
This was a learn-as-you-go recipe, so you see more peppers in my photo than I include in the ingredients. Serrano peppers are very spicy so you should wear gloves and be very careful with them. If you like very spicy salsa, add more. I took out the seeds of my peppers prior to roasting.
Preheat oven to 375*. Line baking sheets with foil. Half tomatoes and onion. Cap peppers, and remove seeds if desired. Bake for approximately 45 minutes, or until onions are translucent and peppers begin to blacken.
Before Roasting |
After Roasting |
Mince cilantro and garlic together, and allow to rest. See, even my daughter likes to help! She loves using that Chop 'N Prep!
Lauren Choppin' and Preppin' |
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