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Uncle Julio's Charred Vegetable Salsa Recipe

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This recipe for Uncle Julio's Charred Vegetable Salsa is from The Epworth UMC Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 vine ripened tomato
11 small campari tomatoes, or 3 Roma tomatoes
3 small tomatillos
1-3 jalapeņos
1 large poblano pepper
1/2 red onion, sliced
1 large clove of garlic, peeled
1/2 bunch of cilantro, roughly chopped
1/2 lime, juiced
1 tablespoon dried cumin
1 (29 oz.) can diced tomatoes
Sea salt and freshly cracked pepper, to taste
Directions:
Directions:
!. Preheat the oven to broil. Place the tomatoes, tomatillos, jalapeņos, poblano, and onion slices on a baking sheet lined with tin foil (easier clean up). Place under the broiler, turning occasionally for 5-6 minutes. Add the garlic clove to the baking sheet and broil with the rest of the vegetables for another 5-6 minutes or until nicely charred.
2. Remove from the oven and when cool enough to touch, remove the stems and seeds from the jalapeņo.
3. Combine the charred vegetables with cilantro, lime juice, cumin, canned tomatoes, sea salt, freshly cracked pepper, to taste, in a food processor or blender. Puree until smooth. Taste and re-season if necessary. Serve with chips or your favorite Mexican food.

 

 

 

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