I have received PM's asking for my recipe for salsa, so here it is:
Mexican Salsa
1 Red Bell Pepper
• 1 Jalapeno
• ½ White Onion
• 3 Large Cloves of Garlic
• 1 Handful of Cilantro
• 42 ounces of Canned Tomatoes, drained
• 1 Lime
• Salt
• Crushed Red Pepper
Place the red bell pepper and the jalapeno on parchment and set on the bottom oven rack. Turn the oven to broil. Broil the peppers and check them approximately every 5 minutes rotating them to a new side when one side has blistered.
Cut the white onion in half.
Remove outside skin and inner sprout.
For this recipe we will only need half of the onion unless you really like onion then add more as you see fit.
Mince the onion into many fine pieces.
Deposit the minced onion into the blender/food processor.
Mince the garlic and add to blender.
Mince the leafy part of the cilantro and add to blender.
Remove the red bell pepper and jalapeno from the oven and place in a bowl. Cover the top of the bowl with plastic wrap. Allow the red bell pepper and jalapeno to steam for approximately eight minutes inside covered bowl.
Add the drained tomatoes to the blender.
Add lime juice to taste.
Peel the blackened skin and seeds from the peppers. If there are some black flecks, don't worry. DO NOT rinse with water.
Chop and add to the blender.
Blend to desired texture. Season with salt and crushed pepper to taste.