Garlic Salsa

Preparation

• Preheat Oven to 450F, using the Broiler if available
• Bake Time: 30-45 Minutes, or until skins are dark
• Prep Time: 15 Minutes
• Total time: 1 hour
• Serving: ~ 4 Pints
• 1 Baking Sheet
• 1 Glass Bowl
• A Blender

Ingredients

• 6-8 Tomatoes
• 6-8 Jalapeno Peppers
• 2 Serrano Peppers
• 2 Large White Onion
• A Head of Garlic
• 1 Bunch of Cilantro
• 1-2 Limes
• A Pinch of Salt
• Olive Oil

Instructions

1. Preheat your Oven to 450F with the Rack in the Center, and the Broiler on if an option
2. Cut your 2 Onions in half
3. Wash the Tomatoes and Peppers
4. Coat your Baking Sheet with the Olive Oil
5. Place the Tomatoes, Jalapenos, and Onion on the Baking Sheet
• Fresh Vegetables before being placed in the oven
6. Once Preheated - Place the Baking Sheet into the oven
7. Wait until the skins of the vegetables start turning wrinkled and brown
• Vegetables before being flipped
8. While waiting, peel your garlic. We will be roasting half of it, and keeping half of it fresh
• Serranos & Garlic
9. Take the Baking Sheet out of the Oven, and flip the vegetables
10. Add the Serrano Chills and half of the garlic that you have already peeled
• Vegetables after flipping, with Serranos & Garlic added
11. Place the Baking Sheet back into the Oven
12. Wait until the vegetables develop a dark brown skin
• Fully Roasted Veggies. I peeled the topmost layer of onion skin off before blending
13. Take the Baking Sheet out of the Oven, and allow them to cool for a few minutes
14. After the vegetables have cooled slightly, place them into a glass bowl and lay a thin towel over the top
• This will help keep the heat and moisture, allowing them to continue softening
• Veggies cooling in a bowl
15. Wait until the vegetables have cooled considerably
16. While waiting,
• Peel the remainder half of the Garlic, if not done already
• Wash your Cilantro thoroughly
• Chop the Cilantro & save the Stems
• Chopped Cilantro & Fresh Garlic
17. Once the vegetables have stopped steaming, place the tomatoes into the Blender. Pulse until all tomatoes have been cut
18. Add the Cilantro Stems and Onion to the Blender
19. Pulse again until the Onion is no longer whole
20. Add the Following Ingredients into the Blender:
• Jalapenos
• Serranos
• Roasted Garlic
• Fresh Garlic
• Any Oils / Juice from the Baking Sheet
21. Pulse once again until all of the peppers have been blended into small chunks
22. Add the chopped Cilantro leaves into the blender
23. Pulse again if a less-chunky consistency is desired
24. Transfer the Salsa from the Blender to a large bowl
• Finished Product
25. Add the Juice of your Limes & Salt to Taste
26. Serve alongside Tortilla chips or on top of Tacos