Spicy Roasted Orange Salsa
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
1 large orange, halved orange
6 roma tomatoes, halved
½ yellow onion, chopped into large pieces
1 large Poblano pepper, halved
2-3 small red Thai chiles
4 garlic cloves
2 tablespoons vegetable oil
½ cup fresh cilantro
Preheat the oven to 400 degrees. On a sheet pan, place the tomatoes, onions, peppers, and garlic cloves and the two orange halves.
Drizzle and toss with the vegetable oil and sprinkle with some kosher salt. Roast everything for 20 minutes at 400 degrees.
Remove the sheet pan and let the pan cool to room temperature. Add the tomatoes, onions, peppers and garlic cloves with the cilantro and the juice of the oranges to the jar of a blender or a food processor.
Pulse until you have a thick salsa (still a little chunky!) and season to taste with kosher salt.
Serve immediately with tortilla chips or refrigerate up to 5 days before serving.