Roasted Serrano Salsa

6 pounds vine ripe tomatoes, cut in half
3 medium yellow onions, cut in 1/8ths
10 garlic cloves, skins removed
5 - 16 Serrano peppers, tops cut off (5 for mild, 10 for medium and 16 for hot)
2 jalapeno peppers, tops cut off and sliced in half lengthwise
1 tablespoon kosher salt
¼ cup fresh lime juice
2 tablespoons chopped cilantro

Preheat oven to 400° F.  Prepare 2 baking sheets with aluminum foil.  Set aside.

Place tomatoes on baking sheets, cut side up, dividing evenly between the two sheets.  Add onions, garlic, and peppers.  Sprinkle with salt.

Place pans in oven and bake for 60 minutes or until the tops of the tomatoes become roasted and singed around the edges.

Remove from oven and allow to cool.  Add to blender or food processor in batches (I do one pan at a time).  Pulse until chunky or to the consistency you prefer.  Pour into a large bowl and add lime juice and cilantro. 

Pour left over salsa in a resealable jar or container (such as a mason jar) it will store in the refrigerator for up to 2 weeks.

Recipe printed from
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