Apparently I’m roasting things this week. Not that it was difficult but I had to find an application for my roasted garlic. I had planned for a bruschetta-style appetizer but when I took my puff pastry out of the refrigerator it was moldy. Isn’t that just the worst? Perhaps I should have used it right away or checked it out before deciding I needed to use it this weekend! So I looked around my kitchen and found that I had all of the fixings for salsa. But a better spin on salsa was to prepare it with a healthy dose of roasted vegetables. While I’m not a huge fan of cooked tomatoes, Hunt’s Fire Roasted Diced Tomatoes are my go-to canned tomato. A perfect fit for this salsa. And of course, I mixed it all up in my beautiful Blendtec.
So here we go…You’re going to want to heat up your grill and roast the jalapenos and onion. Remove the shell and stems from your peppers and onions before placing them in your blender along with the tomatoes, garlic and lime juice. If you want a milder salsa, remove the seeds from the peppers. Throw a handful of cilantro into the blender along with 1 teaspoon of salt and blend until it reaches a desired consistency.
If you want to jack up the heat or the smokey flavor, add in 1-2 canned chipotle peppers in adobo sauce or chipotle chili powder to your liking. Taste the salsa and adjust the salt to your desired flavor. Dish out the salsa and serve with your favorite tortilla chip. You can store the salsa covered in the refrigerator for up to 1 week.