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Spicy Roasted Salsa Recipe

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This recipe for Spicy Roasted Salsa, by , is from A Fair Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Roberta Ralston
Added: Saturday, June 16, 2007


2 lbs Roma tomatoes, 2 medium brown onions, 1 garlic bunch, 1
bunch cilantro, 2 limes, 1 jalapeņo, 1 yellow pepper, 2 serano
peppers, olive oil, salt and pepper to taste

PRE-HEAT OVEN TO 350 Cut tops off tomatoes and put on
a cookie sheet, cut onions in half and keep skins on, place
skin side down on cookie sheet. Cut top off garlic and add to
cookie sheet. Cut stems off all peppers and add to cookie
sheet. Pour a little olive oil over everything and put in oven.
Roast until the skins on everything have some black on them.
Take out as they get color. If you want more color, put under
broiler. Roast garlic until it is soft and brown.
Take everything plus the leaves of the cilantro and juice of 2
limes and put in a food processor or blender. Blend until
smooth. Add salt and pepper to taste. NOTE: Salsa will bet
hotter the longer it sits in refrigerator.




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