Manny’s Salsa

This super easy to make salsa will become a permanent fixture in your fridge.

Gear
Blender or food processor
Sheet pan w cooling racks or roasting pan (broiler proof)

Ingredients
4-6 (about 1 1/2 lbs) Roma Tomatoes
14oz can of Diced Tomatoes
2 jalapenos (spicy=leave seeds, mild=remove seeds)
1 sweet onion (yellow)
2-6 cloves of garlic, with skins on and wrapped in a foil pouch
1.5 Tbsp Chilli Powder
1 Tbsp Ground Cumin
1 tsp Ground Coriander
1/3 cup chopped cliantro
Fresh lime juice (optional)
Salt & Pepper to taste

Process

• Preheat your oven to BROIL HI and move a rack to the topmost position.

• Cut the tomatoes in half
  Cut the onion in 3-4 chunks
  Separate the garlic cloves but do not peel them yet. Leave them intact with their paper cover and wrap them in foil to protect them from burning. Nothing ruins a dish faster than burnt garlic.
  Place all of these in a sheet pan on a cooling rack, lightly sprayed with avocado cooking oil and sprinkled w/ salt. If you don’t have a cooling rack, use the broiler pan/screen your oven came with.

• Broil the vegetables for 15-20 min, rotating them at the mid point. 

After 17 minutes at 550 (BROIL HI). Note the burnt garlic, I was able to rescue one or two cloves from burning. Wrap in foil to prevent this.

• Let the veggies cool off 10min.

• Stem the jalapeños, and seed them if you want a less spicy salsa.

• Place all of the roasted veggies and the remaining ingredients in a food processor or blender.
  Run the processor in bursts (pulse), NOT by leaving it ON. This way you can control the texture of the salsa. 2-3 bursts is a good place to start.

We use a Vitamix. A food processor works well too.

• Tweak for salt and pepper to taste.

• You can add a little fresh lime juice if you like a more acidic salsa.