Ingredients

The following ingredients have 4 Servings
  • 6 pounds vine ripe tomatoes (cut in half)
  • 3 medium yellow onions (cut in 1/8ths)
  • 10 garlic cloves (skins removed)
  • 5 - 16 Serrano peppers (tops cut off (5 for mild, 10 for medium and 16 for hot))
  • 2 jalapeno peppers (tops cut off and sliced in half lengthwise)
  • 1 tablespoon kosher salt
  • 1/4 cup fresh lime juice
  • 2 tablespoons cilantro (chopped)

Instruction

  • Preheat oven to 400° F. Prepare 2 baking sheets with aluminum foil. Set aside.
  • Place tomatoes on baking sheets, cut side up, dividing evenly between the two sheets. Add onions, garlic, and peppers. Sprinkle with salt.
  • Place pans in oven and bake for 60 minutes or until the tops of the tomatoes become roasted and singed around the edges.
  • Remove from oven and allow to cool. Add to blender or food processor in batches (I do one pan at a time). Pulse until chunky or to the consistency you prefer. Pour into a large bowl and add lime juice and cilantro.
  • Pour left over salsa in a resealable jar or container (such as a mason jar) it will store in the refrigerator for up to 2 weeks.