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Mexican Chili Roasted Salsa
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Total Time
1
hour
hr
45
minutes
mins
Course
Appetizer, condiment, Side Dish
Cuisine
Mexican
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).
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.
Video
Keyword
condiment, salsa, topping
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