Red Roasted Tomato Salsa

Red Roasted Tomato Salsa

Red Salsa

17 roma tomatoes

4-8 jalapenos (I used 3 jalapenos and 4 cayennes)

1 onion, sliced in thick slices

6-8 garlic cloves, peeled

2/3 cup cilantro, finely chopped

1/2 cup water 

2 teaspoons sea salt or to taste

1 T red wine vinegar or to taste (optional)

Place tomatoes and jalapenos whole on a broiler pan or cookie sheet. Broil about 4 inches from heat for about 6-12 minutes turning once, just until charred. Remove. Separate sliced onion and place on a cookie sheet with the garlic cloves. Roast for about 15 minutes at 425. 

Place jalapenos, garlic and onion in food processor and pulse till fairly finely chopped. Remove to a bowl.* Place tomatoes and all their juices in food processor (may have to do in 2 batches). Coarsely puree. Remove to same bowl. Add just enough water for right consistency. Add salt to taste. Add vinegar to taste. Serve immediately or refrigerate and use in a week or freeze for whenever! ENJOY!!

** NOTE: You may want to place the tomatoes in a bowl and then add the jalapeno garlic mixture to desired spiciness. That way you don't make the salsa too spicy for your taste. **