Roasted Salsa

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil; coat with cooking spray.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Arrange tomatoes, cut-sides down, in the prepared roasting pan; add Anaheims, jalapeños, and poblano, skin-sides up. Add onions and garlic to the roasting pan; coat vegetables with cooking spray.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Combine roasted vegetable mixture, cilantro, cider vinegar, lime juice, oregano, cumin, kosher salt, black pepper, and celery salt in the bowl of a food processor; pulse until reaches desired consistency. Refrigerate salsa in an air-tight container.'}

📊 Nutrition Facts

Per serving (32 servings total)