Dry roasting all the ingredients in this salsa gives it a lovely deep and smoky flavor. The hot peppers in this week's box are a medium heat cayenne pepper, so you can add as much or as little as you'd like depending on your preferred level of spiciness. The seeds and ribs of the hot pepper have the most heat so you can leave these out if you would rather make a very mild salsa. Always make sure you wear gloves of some kind when handling hot peppers in the kitchen or you will live to regret it.
- 1 lb tomatoes (preferably paste tomatoes such as Roma or plum)
- 3 large sweet peppers
- 1-3 hot peppers (depending on spiciness preference)
- 1 medium onion
- 1 bulb of garlic
- 1-2 tsp lemon juice
- salt to taste
1) Slice tomatoes in half and destem. Slice sweet peppers in half and clean out seeds. Peel and slice onions in half. Lay tomatoes and sweet peppers skin side up and onions cut side up on a cookie sheet or shallow roasting pan. Don't cut the hot peppers, just place on the pan. Place garlic bulb unpeeled and uncut on pan.
2) Roast veggies under broiler until peppers and tomatoes have blackened, blistered skins.
3) Put sweet and hot peppers in a bowl and cover with a pot lid or plate for at least 10 minutes. Leave onions, garlic and tomatoes on the pan until cool enough to handle.
4) Peel and discard tomato skins. Peel and discard sweet pepper skins. Peel garlic (or you may be able to squeeze softened garlic directly out of peel if well roasted). Separate onion rings and toss into a food processor. Add tomatoes, sweet peppers and garlic to food processor as well. Save the hot peppers for last and WEAR GLOVES while you peel the skins.
5) Pulse food processor until salsa is chunky but well combined.
6) Add 1 tsp of lemon juice and taste. Add another tsp is more acidity is needed. Salt to taste. Refrigerate and serve cold.