Roasted Poblano and Roasted Garlic Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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For those that Like it Hot! This includes a habanero chili but if you can't take the heat use a jalapeno in place of it. Be sure to remove the seeds and liquid by squeezing the 1/2'd tomatoes before dicing. Use Roasted Garlic & Pearl Onions With Herbs without the optional onions. Ingredients:
1/2 tablespoon olive oil |
1 large vidalia onion, onionsonion diced (3 cups) |
1 habanero, very finely minced (can use more to kick up the heat) |
1/2 head roasted garlic, roasted garlic & pearl onions with herbs |
1 tablespoon brown sugar |
8 cups diced tomatoes, seeds and liquid discarded |
4 roasted poblano peppers, stemmed seeded and diced (1 cup, to make check out roasted fresh chilies like poblanos jalapenos bell peppers..) |
1/4 cup fresh basil, minced |
fresh cilantro, minced (a mixture of the herbs as great as well) |
1 teaspoon cumin |
1 teaspoon salt |
1 fresh lime juice (2 tablespoon) |
3/4 cup vinegar |
6 ounces tomato paste |
Directions:
1. In a large pot heat oil.
2. Add onions and habanaro sprinkle with sugar cooking over medium heat for 5 minutes till lightly browned stirring often.
3. Add remaining ingredients and bring to a boil then simmer for 15 minutes.
4. Adjust seasoning and place in hot sterilized jars.
5. Process in a hot water bath for 15 minutes to seal.
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