Sideline Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 28-ounce can whole peeled San Marzano tomatoes
1 medium red onion, coarsely chopped
3 fresh jalapeno peppers
1 fresh Serrano pepper
1 large clove garlic
1 cup fresh cilantro, loosely packed leaves and small stems (discard large stems)
Juice of 1 large fresh lime
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
Instructions:
Recipe: Yields 4 cups Prep time: 10 minutes Cook time: 15 minutes
Preheat oven to 400°F. Line a roasting pan with foil and set aside.
Split the 4 peppers lengthwise and deseed. You may wish to leave some of the membrane (whitish tissue surrounding the seeds) intact as it carries heat. Reserve one half of one jalapeno for use later. Place remaining peppers skin-side up on the roasting pan. Slice the attachment end (not the point end) of the garlic clove off but leave the paper skin on place on roasting pan pulling a corner of the foil sheet over to cover it. Roast the peppers and garlic for 8 minutes. Switch the oven to broil mode, keeping an eye on the peppers, broil them until the skins are charred dark and blistered, about 3 to 5 minutes. Remove the pan from the oven allow the contents to cool slightly.
To a blender cup add the onion, the reserved half of one jalapeno, cilantro, lime juice, salt and pepper. Squeeze the roasted garlic from its skin into the cup add the roasted peppers and the tomatoes. Blend on medium speed for two 15-second intervals. From this point on use a higher speed pulse the motor in short blasts until the onion and cilantro are rendered into small bits and flecks. If you prefer a chunkier salsa, scale back on additional pulsing. Transfer salsa to and air tight container. Store refrigerated for up to 5 days.
From blog.cakewalkr.com