Roasted jalapeno salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | slices | Red onion, 1/2inch thick |
| 4 | Cloves garlic, unpeeled | |
| ¼ | cup | Olive oil |
| 12 | Jalapeno chilies, seeded and | |
| Halved | ||
| 3 | Anaheim chilies, seeded and | |
| Halved | ||
| 2 | teaspoons | Dried oregano |
| Juice of 1 lime | ||
| 1 | teaspoon | Sea salt |
Directions
In a cast iron skillet, over a very high heat, char the onion slices and remove. Toast the garlic, remove and peel.
Add 2 tablespoons of the olive oil to the skillet and sear the chilies until charred. Add the remaining oil, the oregano, lime juice, and salt ingredients and cook 1 minute. Place all the ingredients in a food processor fitted with a metal blade. Process until they are roughly chopped but smooth.
Yield: about 1½ cups
TOO HOT TAMALES SHOW #TH6274