July 23, 2011
Everyday Food Classic Roasted Salsa
The majority of the work for this recipe is done in the broiler. My kitchen broiler is still broken, so I used my toaster oven. It took me 20 minutes to adequately blister the vegetables, instead of the 8 minutes suggested by the recipe. The remainder of the prep work is done in the food processor. My garlic cloves were on the large side, so my salsa had more garlic than if I had used smaller cloves. I made no other modificiations to the recipe.
This salsa has a nice clean taste. The recipe is on the spicy side, if you want to cut down on the heat the jalapenos could be seeded after roasting. My husband appreciated the spiciness and preferred that the jalapenos were unseeded. This is a great, simple salsa recipe that would be great for a party or a homemade snack.
For the recipe go to Everyday Food Classic Roasted Salsa.