roasted pepper salsa

As you know, Taco Tuesday is a way of life around here, and while our favorites are definitely on replay, I do make it a point to change it up from one week to the next. To that end, I’ve accumulated quite the varied salsa repertoire. This is a fun one… if you like garlic, OR if you need to keep vampires at bay.

Ingredients:

1 head of garlic, top sliced off to expose cloves

evoo

2 red peppers

2 poblano peppers

1/2 jalapeño

1 small white onion

1 bunch fresh cilantro leaves

1 large heirloom tomato (beefsteak tomato size), cut in large pieces

juice of 2 limes

1/2 tsp cracked black pepper 

1 tsp salt

Directions:

Preheat oven to 425.

Place garlic head in center of a tin foil square. Pour a generous amount of olive oil over garlic cloves, and generously salt the top. Wrap garlic in tinfoil, bringing up edges and crimp closed. Place tin foil bundle on top shelf of oven.

Place bell pepper, poblano, jalepeno, and onion on a foil lined baking sheet. Drizzle with evoo.

Bake for about 40 minutes, until garlic is soft, while turning peppers over periodically to blister all sides.

Remove from oven. Place peppers in a paper bag and seal, to let steam. Once cooled remove seeds, stems and skin.

Squeeze garlic cloves out of their peel into a food processor bowl, along with any olive oil that pooled to the bottom of the tin foil. 

Add peppers to blender. Add tomatoes, onion, cilantro, salt, pepper, and lime juice. Combine all ingredients using high pulse. Salsa should have texture without being chunky. Taste for additional salt. Salsa will be relatively mild.