Roasted Salsa

Ingredients

• 4 large tomatoes

• 2 serrano peppers, de-stemmed

• 1 habanero pepper, de-stemmed

• 1/4 of a white onion

• Juice of 4 limes

• A pinch of salt

• 1/4 teaspoon fresh black pepper

Preparation

1. Set your oven to broil and line a baking sheet with tin foil. Add your 4 large tomatoes, 2 seranno peppers, 1 habanero pepper, and 1/4 of a white onion. Broil until the skin of the tomatoes is about 50% charred. Remove the sheet pan from the oven and let everything cool.

2. Place the contents of the baking sheet, a pinch of salt, 1/4 teaspoon fresh black pepper, and the juice of 4 limes in the bowl of a food processor and pulse until everything is chopped and incorporated but not smooth.

3. Pour your salsa into a bowl and refrigerate until you are ready to use it.

Notes

• Yield: ~ 2 cups of salsa