Will’s own amazing salsa made with roasted tomatoes and jalepeño peppers. Dial up the heat with ten peppers, or go for a medium version with five. Makes about a quart.
In the farmstand: jalepeño peppers, tomatoes, onions, garlic, cilantro
Ingredients
- 10 (5 for less spicy) jalepeño peppers
- 10 tomatoes
- 2 med onions chopped
- 1 lg head garlic chopped
- 2 T cumin ground
- 1/2 c cilantro finely chopped
- 2 t salt
- 1 t pepper
Instructions
Roast tomatoes and jalapeños until they are highly blistered. Cover with a wet towel for at least 1/2 an hour to promote steaming and lifting of the skin. Peel tomatoes and peppers.
Put two tomatoes and two peppers in a blender with cilantro, cumin, salt, pepper, & oregano. Blend until liquid.
Chop remaining peppers and tomatoes into 1/2-inch pieces. Mix onions, garlic, tomatoes, & peppers with the blended ingredients, serve!
[ Posted in Appetizer/Sides | Tagged appetizer, ccf signature recipe, gluten-free, roasted, salsa, vegan, will allen ]
