There you are, sitting in your favorite Tex-Mex restauraunt, waiting for your oversized margarita to show up. You stare at the little dish of salsa, big bowl of chips, and think: why wait? So you load a chip up with salsa and take a bite. Holy moly, that's spicy! You take another bite. And another. Before you know it, you've licked the salsa bowl clean. You cry a little as your mouth sits drenched in what feel like actual flames. And there is still no margarita in sight.
If you're like me, your experience eating out goes something like that. I love that mouth-stinging sweetness you can only get from a good salsa—even if there's no margarita nearby to quench the burn. And while this recipe is a little harder than just opening a jar, the results are so much better.
Oh, and just in case the four different peppers listed in the ingredients don't scare you away, let me warn you: if you are spice-intolerant in any way, shape, or form, this isn't the recipe for you. Of course, you could just remove the peppers from the recipe, but then you might as well just dip your chips into a can of tomato sauce.
Roasted Chili Salsa
- 1 1/2 pounds roma tomatoes, seeded and quartered
- 1/2 red onion, quartered
- 4 cloves garlic
- 1 poblano pepper, top removed and cut in half lengthwise
- 3 jalapeños, tops removed and cut in half lengthwise
- 2 serranos, tops removed and cut in half lengthwise
- 2 habaneros, tops removed and cut in half lengthwise
- Olive oil
- Salt and pepper, to taste
- Juice from 1 lime
- 1/2 cup cilantro leaves, chopped
- Preheat an oven to 425°F.
- Place the tomatoes, onion, garlic, poblano, jalapeños, serranos, and habaneros on a lined baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until the vegetables are soft.
- Once cooked, turn the broiler on high. Leave the sheet of vegeteables under the broiler until the edges begin to blacken. Remove and let cool slightly.
- Place the roasted vegetables in a food processor. Add the juice from 1 lime and the cilantro leaves. Pulse until the vegetables begin to break up. (A shorter pulse time will create a chunky salsa, while a longer pulse time will create a runnier salsa.) Adjust the seasonings as needed.