ROASTED SALSA

This is a nice variation to the fresh pico de gallo like salsas. The roasted peppers and garlic add nice depth and smoky flavor. Jalapenos vary widely in their spice level. You might start by using the flesh but not the seeds and add the seeds if you want more heat. 

Ingredients:

2 jalapenos

3 cloves garlic cloves, unpeeled

1 ½ lbs tomatoes, diced 

1/3 – ½ cup chopped cilantro

Salt 

Fresh lime juice (about 2 tablespoons)

Directions:

Dice the tomatoes and put them in a strainer over a bowl and let sit while you prepare the rest of the salsa.

In a dry, ungreased skillet over medium heat roast the garlic cloves (unpeeled!) and jalapenos. You want them to get brown, in spots here and there and to soften and do it fairly slowly. The garlic will take 12-15 minutes and the peppers about 10. You want to turn both frequently to evenly brown and soften them. 

When the garlic and peppers are done, peel garlic and remove stems from jalapenos. If you’re very averse to spice you can remove seeds and membranes from peppers (see headnote) but they add flavor and heat so leave them in if like a bit more spice. And Jalapenos vary so much in heat level so it’s best to taste before adding all teh seeds. Now you can either chop them both very finely or process briefly in a food processor or blender. 

Shake the tomatoes around in the strainer a bit just to remove a little of the juice. Now either finely chop them or toss them briefly in a processor as well. Mix with the remainder of the ingredients and taste and adjust for seasoning with lime juice and salt.