Author: The Migoni Kitchen Servings: 2 Cups Total Time: 35 minutes

Have you ever bought a jar of salsa at the store and been disappointed?? This happened to us so often, we finally decided to make our own. We always find the store bought salsas to be too chunky, have too much onion, not enough lime, etc. We don’t like to brag, but I think our homemade roasted salsa is by far our favorite salsa we’ve tried! It’s perfect for serving with tortilla chips, but also great to top off your favorite Mexican dishes like enchiladas, tacos, quesadillas, etc. Plus with all the peppers we’ve been getting in our JBG box, this is the perfect way to use them up!



Ingredients:

• 6 Small Tomatoes (such as roma or vine ripe)
• 5 Jalapeno Peppers
• 2 Serrano Peppers (omit for mild salsa)
• 2 Cloves Garlic, Unpeeled
• 1/2 Medium Yellow Onion
• Juice of 1 Lime
• 1/2 Cup Cilantro
• 1/2 Teaspoon Black Pepper
• 1/2 Teaspoon Sugar
• 1 Tablespoon Kosher Salt
• 2 Tablespoons Distilled White Vinegar

Instructions:

Preheat the oven to 450F. Place the tomatoes, onion, garlic, and peppers on a foil lined baking sheet and roast in the oven for 30 minutes, removing the garlic at the 10 minute mark and setting aside. Remove from the oven and let cool until cool enough to handle. Peel the garlic, deseed the jalapenos and remove the core of the tomatoes. Add the whole serranos, deseeded jalapenos, cored tomatoes, onion and garlic to the blender along with the salt, pepper, lime juice, vinegar and cilantro. Blend until smooth. Adjust salt to taste. Refrigerate until ready to serve.