Roasted Salsa

This is officially my FAVORITE salsa recipe! It definitely had some spice to it so if you’re a little weary of it being too hot, I’d reduce the amount of peppers or chipotle chilies. Bryan and I LOVED the smoky flavor the canned chilies brought to the dip. It tasted good warm right after I made it, however the flavor was even better the next day cold. Yum. This will definitely be made again in this house.

Ingredients
Olive oil spray
4 Roma tomatoes, halved
1 can stewed tomatoes, drained
1 yellow onion, cut into eighths
1 jalapeño, seeded and quartered
1/2 poblano pepper, seeded and cut into strips
2 garlic cloves
1 tsp oregano
1 tsp
1 tsp fresh ground black pepper
2-3 canned chipotle chilies in adobo, chopped
2 tbsp lime juice
1/4 cup chopped cilantro
1/4 tsp sugar
1/2 tbsp cumin
1/4 tsp coriander

Directions
1. Preheat oven to 500°.

2. In a rectangular baking pan lined with foil, combine, tomatoes, onion, jalapeño, poblano pepper, garlic, oregano, salt and pepper. Spray veggies with olive oil and mix to coat.

3. Bake for approximately 30-40 minutes, checking every 10 minutes to stir veggies. The onions will begin to burn a little at the edges, and the tomatoes will start to get a little blackened as well.

4. Pull the veggies out of the oven and let them cool a little bit. In a food processor or a blender, add the cooked veggies, chipotle chilies, lime juice, cilantro, cumin, coriander and sugar. Blend until your desired consistency. I like mine pretty smooth.

5. You can serve warm or cool. I refrigerated over night and enjoyed the flavors even more the next day.