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This recipe was featured in The Secret to Salsa.
Rene Beaumont | United Cooperative Services
You’ll want to add the cilantro (about a half bunch, leaves and tender stems) and perhaps a squeeze of fresh lime or red wine vinegar to balance the sweet and fiery flavors.
4–5 jalapeño peppers
1 onion, roughly chopped, divided use
4 Roma tomatoes, halved
2 cloves garlic, smashed
1 tablespoon canola or olive oil, plus more as needed
1 can (28 ounces) whole peeled tomatoes
1/2 teaspoon salt, plus more to taste
Fresh cilantro (optional)
1. Preheat oven to 350 degrees.
2. Combine the jalapeños, half of the onion, the tomato halves and garlic in a mixing bowl, drizzle with enough oil to lightly coat and toss to combine. Place on a baking sheet and roast 20 minutes, or until softened, then allow to cool.
3. Combine the canned tomatoes, roasted onion, Roma tomatoes and garlic in a blender and process to combine. Add the remaining raw onion, 1–2 of the jalapeños, salt and fresh cilantro, if using. Purée the mixture, taste and adjust the heat (adding jalapeños as desired) and salt.
Makes about 2 quarts.
Don’t skimp on oil for roasting vegetables—you’ll want to use enough to lightly coat the ingredients—and be sure to scrape the flavorful juices into the blender. The delicious roasting oil will add flavor and help pull all the ingredients together.