Beware! Even though roasting mellows the heat level of chiles, this salsa recipe still has kick!
| 10 |
|
Roma tomatoes |
| 2 |
|
garlic cloves, peeled |
| 1 |
|
Anaheim chile pepper |
| 1 |
|
jalapeño chile pepper |
| 1 |
|
medium onion, cut into 1/4-inch slices |
| 2 |
|
tablespoons fresh lime juice |
| 2 |
|
teaspoons olive oil |
| 1/2 |
|
teaspoon salt |
| 1/2 |
|
teaspoon sugar |
Heat oven to 450°F. Place tomatoes, garlic, chiles and onion onto ungreased 15x10x1-inch jelly-roll pan. Bake for 25 to 30 minutes, turning once, until vegetables are blackened.
Place roasted vegetables in medium bowl. Cover tightly; let stand 5 minutes. Remove skins from tomatoes and chiles. Finely chop roasted vegetables.
Add all remaining ingredients; mix well. Cover; refrigerate at least 1 hour.
