Cuisine: Mexican
Author: Andrea Cammarata
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
- 1 Pint of Red Cherry Tomatoes
- 1 Pint of Orange Cherry Tomatoes
- 6 Tomatillos (cut into quarters)
- 1 full head of scallions chopped (green and white)...reserve about 3 stalks and slice thinly to add in fresh at the end)
- 6 cloves of garlic
- 3 jalapeno's (more or less depending on the heat you would like) (quartered) remember if you don't like the heat...removed the rib and seeds...I keep everything in...we like the bite.
- ½ cup of chopped cilantro or flat leaf parsley depending on which you and your family like the most.
- Salt and Pepper to Taste
- 2 tablespoons of Olive Oil
- 1 small can of chiles
- You can also add a chopped zucchini...chopped red or yellow peppers, a Poblano pepper and so on
- the juice of 1 lime and the zest
- Take out a large bowl and add your tomatoes, tomatillos, scallions, garlic cloves, jalapenos (peppers and zucchini if you are using...they should be roughly chopped).
- Now sprinkle the olive oil over everything...add your seasonings and toss thoroughly.
- Prepare a cookie sheet with parchment paper for easy clean up and place the entire mixture onto the tray.
- Place the tray in a preheated 420 over and roast for 25 minutes (tossing once in them middle).
- Remove from the oven and allow to cool.
- Place everything into your food processor along with the chiles, parsley or cilantro and fresh scallions.
- -5 quick pulses or until it reaches the consistency you want...pour in a serving bowl and serve with chips...warm tortillas...tacos and the list goes on! ENJOY!
Recipe by The Cottage Market at https://thecottagemarket.com/restaurant-style-salsa/
3.3.3070