Roasted Tomato Salsa Recipe

Servings: 20 servings (makes about 10 cups) 15-20 medium tomatoes, or 6 to 7 lbs, halved 5-10 jalapeno peppers or serrano peppers*, halved and seeded 1 red or green bell pepper, cut into quarters and seeded, optional 2 medium yellow onions, peeled and quartered 1 head of garlic, about 10 cloves, peeled 1 medium bunch of cilantro 1 Tbsp fine sea salt


Preheat the oven to 375°F. Arrange your tomatoes cut-side-up on a rimmed baking sheet and arrange the jalapenos, bell pepper, onions, and garlic on a second rimmed baking sheet. Bake for 25 minutes at 375˚F or until tomatoes and onions are soft.


Move the rack to the highest position in the oven, set the oven to broil and broil each baking sheet for an additional 3-5 minutes. The tops of the serrano peppers should start to look charred (check on the

veggies a couple of times to make sure they don't burn). Remove the baking sheets from the oven being careful not to spill any of the tomato juices that have accumulated.

Let vegetables cool down a bit then use a food processor to blend everything together along with one bunch of cilantro, 1 Tbsp of salt, and any tomato juice left in the baking dish (feel free to discard tomato juice for a thicker salsa).

We were able to blend in 2 batches in a 13-cup food processor. Combine both batches and season to taste with more salt if needed. Let cool to room temp, then cover and refrigerate up to 5 days or freeze up to 3 months.

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