Fire Roasted Salsa

The Breakdown: 

Serves about 10-12 guests

• Heirloom Tomatoes - 3, medium - tops removed and halved
• Red Onion - 1/2
• Red Bell Pepper - 1 medium, halved - core and seeds removed
• Jalapeno - 1 medium - seeds removed (keep seeds if you want salsa hot)
• Cilantro - 1/2 bunch
• Garlic - 3 cloves
• Chili Powder - 1/2 tbsp
• Cumin - 1/2 tbsp
• Lime - juice of 1
• EVOO - 2 tbsp
• S&P

 

How to: 

1. Before preparing the vegetables, preheat oven to 450 degrees and line an oven-safe tray with tinfoil

2. Place sliced tomatoes, bell peppers, jalapeño and red onion face down on the tray and drizzle with EVOO then put in oven for 20 minutes

3. Remove from oven and then add to food processor or blender, along with cilantro, lime juice, chili powder and cumin

4. Add salt and pepper to taste