essential roasted salsa

Amys Gluten Free Pantry

This is adapted from Rick Bay­lessMex­i­can Kitchen, one of my all-time favorite cook­books, which should be a sta­ple in your kitchen if you have any fond­ness at all for Mex­i­can food.

Prep time: 10 min­utes
Total time: 15 min­utes
Yield: nearly 1 quart (4 cups)

1 28 oz. can diced fire-roasted toma­toes (I use Muir Glen Organic)
1 head gar­lic, cloves sep­a­rated, skin on
4 ser­rano chilis or 2 jalapenos
1/2 tsp. kosher salt
1/2 of small white onion
, finely chopped and rinsed in cool water
1/2 c. chopped cilantro

  1. Heat a dry cast iron pan on high heat until very hot. Add all gar­lic cloves and chilis. Turn once the cloves and chilis begin to smoke and blis­ter, every 5 min­utes or so, for 10–15 min­utes, until all sides have been roasted. Remove from heat and wait until cool enough to handle.
  2. Once cooled, peel paper away from cloves. With the dull side of a par­ing knife, scrape away as much skin as pos­si­ble from the chilis. If you want mild salsa, remove all the seeds and veins. For medium salsa, remove the skins and veins of 2 of the chilis, or just throw them all in whole like I do.
  3. In a food proces­sor, blend the toma­toes, gar­lic, chilis and salt for about 20 sec­onds. Place tomato mix­ture in a bowl, stir­ring in the onions and cilantro. This will keep for up to a week, but I doubt it will last that long.

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