Fire Roasted Salsa. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........

Fire Roasted Salsa
adapted from: post at the NOURISHING gourmet - 

2 pounds of Roma tomatoes (8-10)
1 yellow onion - peeled and sliced thick, do not separate into rings
1 - 2  jalapeno pepper (I for mild salsa)
5 cloves of garlic - do not peel, mash lightly to "pop" the paper skin
1/2 red bell pepper

1 bunch cilantro, the bunch at my market was very large, I did use the whole bunch.
1 t cumin seeds, crushed fine
1 t oregano leaves - crumbled well (recipe called for 1/2 t Mexican oregano, did not have)
1 lime
1T sea salt
pinch of cayenne pepper (did not use this first time out, will next time) or more for spicy
4 T whey
Place all vegetables on a rimmed baking sheet, broil until golden brown, turn as needed. Remove the vegetables that have browned, and continue to brown and turn until all vegetables are roasted.

Let peppers rest covered with a towel, to sweat. When cool, peel jalapeno pepper and remove all seeds. Remove the black skin from the red pepper.

Place all tomatoes (I did not skin, but you may of course) into the work bowl of a food processor and process on "pulse" to chop coarsely, do not puree. Turn out into a large bowl. 

Next chop onion slices and garlic. Again, chop, do not puree. Add to the processed tomatoes. 

Process the peeled peppers and the cilantro, pulse to chop.

Juice the lime, add to the chopped vegetables along with the spices, salt, and whey.

Stir well to combine, spoon into a clean quart jar. Cap with a plastic lid and let sit at room temperature to process for 2 days. Then refrigerate.

This is delicious! Bring on the tortilla chips, burritos, tacos and more............


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