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Roasted Tomato & Chiles Salsa

Salsa, Dips & Relish Recipes from AlansKitchen.comMakes 2-1/2 cups

Prep Time: 15 min.
Baking Time: 30 min.
Chilling Time: 1 hr.

Ingredients:

  • 10 - Roma tomatoes
  • 2 - garlic cloves, peeled
  • 1 - Anaheim chile pepper
  • 1 - jalapeņo chile pepper
  • 1 - medium onion, cut into 1/4-inch slices
  • 2 - Tablespoons fresh lime juice
  • 2 - teaspoons olive oil
  • 1/2 - teaspoon salt
  • 1/2 - teaspoon sugar

Directions:

Preheat oven to 450°F.

  1. You want to place tomatoes, garlic, chiles and onion onto ungreased 15x10x1-inch jelly-roll pan.
  2. Bake for 25 to 30 minutes, turning once, until vegetables are blackened.
  3. In a medium bowl, place roasted vegetables. Cover tightly and let stand 5 minutes.
  4. Remove skins from tomatoes and chiles. Finely chop roasted vegetables.
  5. Add lime juice, olive oil, salt, and sugar. Mix well.
  6. Cover and refrigerate at least 1 hour.

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