Roasted Tomato-Green Chili Salsa

1 Qt Ripe Tomato, seeded

½ Cup Minced White Onion

3 ea Jalapeno Chiles

2 tbsp Olive Oil

2 ea Garlic Clove Minced

½ Cup Cilantro Leaves

2 tbsp Lime Juice

½ tea Red wine Vinegar

2 tea “WildSeason” Vegetable seasoning blend

 

Split the tomatoes, seed, and place on oiled sheet tray in 425 f oven. Roast till light browning occurs on edges, about 20 min. Discard any lose skin and dice tomatoes. Scrape pan of any juices and reserve. Grill or pan roast chilies till skin blackens in spots. Skin, seed and Mince. Combine all ingredients, taste and adjust seasoning.

 

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