Name: Oven Roasted Tomato & Pepper Salsa
Ingredients: 5 large Tomatoes (halved); 3 Onions (quartered); 15 Garlic cloves; 10 Puerto Rican yellow chili peppers (halved & seeded); 2 Jalapeno peppers (halved & seeded); 5 Poblano peppers (halved & seeded); ¼ cup Oliver oil (drizzled on veggies); 2 tablespoons Garlic Salt; Crack Pepper (to taste); 1/8 teaspoon Cumin; ¼ cup Lime Juice; 2 tablespoons Cholula

Oven Roasted Tomato & Pepper Salsa

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Ingredients

5 large Tomatoes (halved)
3 Onions (quartered)
15 Garlic cloves
10 Puerto Rican yellow chili peppers (halved & seeded)
2 Jalapeno peppers (halved & seeded)
5 Poblano peppers (halved & seeded)
¼ cup Oliver oil (drizzled on veggies)
2 tablespoons Garlic Salt
Crack Pepper (to taste)
1/8 teaspoon Cumin
¼ cup Lime Juice
2 tablespoons Cholula

Instructions

Gather your ingredients
Preheat oven to 425 F.
Place parchment paper on 2 full sheet baking pans. Then place peppers, onions, garlic & tomato on the sheets. Drizzle olive oil & season with garlic salt and cracked pepper.
Place baking sheet on top rack & wait about 20 mins or until you see a char on the vegetables.
Remove from oven & let it cool.
Once cooled, place the roasted vegetables, cumin, lime juice & Cholula in a blender. Pulse to your desired consistency.
Season to taste with garlic salt & cracked pepper. Then pour in small storage container.
Place the container in refrigerator to allow salsa ingredients to marry. (roughly an hour) Enjoy!