Chef Pete’s Homemade Salsa: This is the perfect time of year to make salsa! Makes about 2 quarts
5 lbs. tomatoes sliced in half …
1 Medium white onion, finely chopped
2 to 3 T of olive oil
3 to 4 cloves of garlic, finely chopped
6 chilies of your choice, (I used 2 small Jalapenos, 4 serranos, 2 cherry chilies and 1 habanero), seeds removed and finely chopped.
2 T of Chilpotle in adobo
1 bunch of cilantro, finely chopped
1 fresh lime, juiced
Salt and pepper to taste
Preheat the oven to 400 degrees. Place the tomatoes cut side down on a sheet tray and place in the oven, roast until the tomato skins start to blister, about 20 to 30 minutes. While the tomatoes are roasting, heat a large sauté pan over medium high heat. Add the olive oil and swirl to coat the bottom. Add the onions and cook until slightly softened. Add the garlic and chilies, chipotle in adobo and cook for 2 to 3 minutes. Remove the pan from the heat and let cool. When the tomatoes are blistered remove from the oven and pick off the skins and discard. Place half of the tomatoes and half of the onion mixture into a food processor and pulse until slightly smooth, but still has some chunk to it. Place processed salsa in a large bowl. Repeat with the remaining tomato and onion mixture. Combine both batches in a large bowl, add the cilantro and lime juice and mix to combine. Cover and refrigerate for at least 2 hours.