(not so) Famous Roasted Salsa

I am an admitted salsa snob. I want it to be tasty, spicy, and have a depth of flavor. 

Never having written down my salsa recipe- I find this difficult. I usually just estimate the amount of pepper/onions by the amount of tomatoes that I have on hand. (This will make about 2-3 cups of salsa.) 

 5 tomatoes

1/2 large onion

1 poblano pepper

1 habanero pepper***

3 garlic cloves

1 lime

1/4 to 1/3 cup cilantro

kosher salt to taste

olive oil

Cut your tomatoes in half, slice the onion in 1 inch pieces, leave the garlic cloves whole in their skin, and toss of all it, including the pepper(s) of your choice, in about a teaspoon of olive oil. Just enough to coat and sprinkle with kosher salt. Roast in the oven for 20 minutes at 400 degrees or until soften and fragrant. When finished, take the pan out of the oven and walk away for 30 minutes. Do some chores... 

I find that it is best to finish this salsa once the ingredients have cooled to room temperature.

Get out that food processor (to be known as the FP from here on out) and toss in the tomatoes, onions and cilantro. Extract the roasted garlic from its skin, sprinkle with a tiny pinch of salt, and squeeze your lime juice into the bowl. Cut open your peppers, remove the stem and seeds. SMELL IT; from here you should be able to tell about how hot each pepper is and get a starting point of how much you would like to use initially. Remember: you can always add more of any of the ingredients but once its in there you'll never be able to remove it. 

Here is where the fun begins. Pulse the FP until the mixture is chunky but the slightly thicker than your ideal salsa consistency. Get out your chip and taste it. Does it need more salt? More lime, cilantro? Maybe its not spicy enough. Here is where you can add your second batch of hotness if you only used a partial or one pepper. Pulse until desired consistency. Taste again. Maybe taste one more time just to be sure.  Refrigerate until ready to serve and then just scoop into a bowl and drizzle the tiniest bit of olive oil on the top. Enjoy! 

***Please be careful and use only the pepper that you are comfortable consuming.