Chips and salsa is arguably the best snack in the world. I usually avoid buying salsa because even though supermarket brands aren’t that delicious, I will eat the whole jar in a matter of days. Despite my salsa addiction, I gave in this weekend and decided to try out making my own. The result blew supermarket brands out of the water and reminded me of salsa that I would get at restaurants back in San Diego.
Warning: this makes A LOT of salsa. One batch filled 2 1/2 16oz mason jars (which I plan to freeze).
Roasted Salsa
16 full size tomatoes
2-3 yellow onions
7 jalapenos (I removed the majority of the membranes and seeds to avoid making the salsa too spicy)
8-10 cloves of garlic
1-2 Tbsp salt
1-2 bunches cilantro
Halve the tomatoes and onions and lay cut-side up on a roasting pan along with the peppers and garlic.
Roast at 375 till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them, about 40 minutes.
Let everything cool and then run through the food processor with salt and cilantro (you’ll have to do this in a few batches).
Stir it all together and try not to eat it all at once.
