Roasted Salsa
Bekijk meer ideeën over nutribullet, avocado pudding, avocado pesto.
Recipe Summary Roasted Salsa
The charred tomatoes and peppers add a nice flavor to this salsa.Ingredients | Nutribullet Salsaolive oil cooking spray7 roma tomatoes, halved and cored, or more to taste2 Anaheim chile peppers, halved lengthwise and seeded2 jalapeno peppers1 poblano chile pepper, halved lengthwise and seeded2 onions, quartered2 garlic cloves, peeled1 lime, juiced2 tablespoons chopped fresh cilantro, or more to taste2 tablespoons cider vinegar, or more to taste¾ teaspoon dried oregano, or more to taste¾ teaspoon ground cumin, or more to taste¾ teaspoon kosher salt, or more to taste¾ teaspoon ground black pepper, or more to taste½ teaspoon celery salt, or more to tasteDirectionsPreheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.Leave seeds in the jalapeno peppers for a hotter salsa.Info | Nutribullet Salsaprep: 15 mins cook: 40 mins additional: 10 mins total: 1 hr 5 mins Servings: 32 Yield: 4 cups
TAG : Roasted SalsaAppetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Tomato Salsa Recipes,