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Mexican Chili Roasted Salsa
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Mexican Chili Roasted Salsa

Total Time1 hour 45 minutes
Course: Appetizer, condiment, Side Dish
Cuisine: Mexican
Diet: Diabetic, Gluten Free, Kosher, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: condiment, salsa, topping
Calories:

Ingredients

  • 4 Large Tomatillos
  • 8 Medium Tomatoes
  • 3 Large Red Onions
  • 1 Bulb Garlic (Its the whole bulb, not just a clove)
  • 1 Large Yellow Sweet Bell Pepper
  • 1 Large Red Sweet Bell Pepper
  • 1 Large Green Sweet Bell Pepper
  • 15 Whole Habanero Peppers (Or other spicy pepper of your choice)
  • 1 Bunch Cilantro (Optional)
  • 1 Large Lemon Juiced
  • 1 Tbsp Celctic Sea Salt (Otional)

Instructions

  • Preheat oven to 450*.
  • Roughly chop all the vegetables (except the lemon juice and salt) into large pieces and place on baking pan(s).
  • Roast for approximately 45 minutes. You may need to adjust the time. You want the vegetables to be lightly charred (massive smokey flavor).
    Mexican Chili Roasted Salsa
  • Remove from oven and put in food processor to chop into smaller bite size pieces. You do NOT want to blend it to a smooth consistency.
  • Add lemon juice and salt.
  • You can process in a water bath for 45 minutes or refrigerate and eat until gone, preferably within a week.

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