Description
Roasted vegetables give this salsa interesting flavor, and habaneros give it a kick.
Ingredients
- 3 Habaneros
- 1 Jalapeno
- 1 Red Bell Pepper
- 1 Medium Onion
- 12 Grape Tomatoes
- 3 cloves Garlic
- Olive Oil
- Salt And Pepper
- 28 ounces, weight Whole Tomatoes, Canned
- ¼ cups Cilantro
- 1 Tablespoon Apple Cider Vinegar
- 2 Tablespoons Sugar
Preparation
Preheat oven to 425ºF. Remove the seeds from habaneros and jalapeno. Slice jalapeno into quarters. Chop red bell pepper and onion into manageable chunks, but try to leave them in large enough pieces so they won’t burn while roasting. Halve grape tomatoes. Place all peppers, onion, grape tomatoes, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and mix to make sure everything is coated well with oil. Roast in the oven for about 15 minutes, or until vegetables have enough color for your liking.
Pour half of the juice out of canned tomatoes. Place tomatoes and remaining juice in food processor or blender. Add the remaining ingredients, plus the roasted vegetables. Pulse until smooth. Adjust salt and pepper to taste.
