Roasted Mexican Salsa -

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Roasted Mexican Salsa

Roasted Mexican Salsa
(Moto's Favorite)

8 to 12 medium tomatoes -- about 2½ pounds                                    2 medium-large white onions
3 to 4 Serrano peppers (about 2 inches in length)                              4 to 6 cloves of garlic
1 bunch fresh cilantro                                                                             1 Tbsp salt


Cut tomatoes and onion in half.  Place on large baking tray with cut side up (stem side down).  Cut top off the Serrano peppers (leave seeds inside) and add to baking tray.  Allow space between everything to avoid crowding.  Peel garlic and put to the side.  The garlic doesn't go in until halfway through the roasting time or else it will get burnt.

Preheat oven to 375ºF.  Place baking tray into oven for 30 minutes.  After 30 minutes, put garlic on tray and bake another 30 minutes.  Now, after an hour has passed, pull trays out of oven and let cool.

Add ingredients to a food processor (it is best to split into two batches so as not to overflow.  Add to each batch ½ of the fresh cilantro and ½ Tablespoon salt and puree all.  Mix both batches in a large bowl and stir to combine.  Enjoy!

NOTE:  Peel the tomatoes prior to roasting if you wish however, the peels will generally slip off easily after removed from the oven.  Simply flip them over to the cut side down side and lift skins off.

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