Fire Roasted Salsa
Recipe courtesy of Tiffani Thiessen
- 6 tomatoes
- 3 small sweet peppers
- 12 shisito peppers
- ½ cup fresh cilantro, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno, chopped
- Juice of 1 lime
- 1 teaspoon salt
- ½ teaspoon sugar
Using tongs, hold the tomatoes one at a time over stove top flame. When the tomatoes begins to blister, rotate; continue rotating until entire tomato is blistered and charred. Repeat until all the tomatoes are charred. Do the same with the peppers.
Cut the tomatoes in half and deseed with a spoon. Place the tomatoes and all the other ingredients in a food processor and pulse until desired consistency. Refrigerate until ready to serve.
Photography by Rebecca Sanabria