This is a great everyday salsa with a bit of a kick. I have included weights for all of the ingredients because I have found large variation in size for every single one.
Ingredients
- 24 oz Roma tomatoes (about 6)
- 9 oz white onion (about one large onion)
- 2 oz Anaheim pepper (about one)
- 6 oz Jalapeno pepper (about 4 large ones)
- 2 oz Serrano pepper (about 6)
- 1.5 oz Habanero pepper (about 4)
- 1 oz garlic (about 5 large cloves)
- 1 oz cilantro (about a half a head)
- 1 tbsp MSG (use salt if you don’t have msg)
- 1/2 to 1.5 tbsp salt (to taste)
- 2 tbsp lime juice
Tools
- One large cutting board or pastry mat
- Baking trays with parchment paper
- Blender
- Oven
Method
- Preheat oven to 400
- Cut tomatoes, onions, jalapenos, and serrano in half. Deseed the peppers. Cut the tops off of the habanero and Anaheim peppers. Put garlic in a small piece of aluminum foil.
- Place all peppers, onions, and tomatoes skin side up on a baking sheet with parchment paper
- Cook at 400 for 25 minutes. Remove from oven
- Place all ingredients into a blender and blend to your desired consistency
Bruce Family Kitchen 