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Author Notes: A friend had given us a recipe for a very simple and fresh salsa, which consisted of tomatoes, jalapeno, onion, green onion, lime juice, and cilantro. We wanted to add a chile en adobo, but decided to roast everything to create a completely different version. It's a rich and smoky salsa, with a powerful kick if you include the jalapeno seeds. —cameronp
- 1 medium onion, peeled and quartered
- 4 cloves garlic, unpeeled
- 3 green onions, chopped
- 2 jalapenos, cleaned and halved, with their seeds (or without, for milder salsa)
- 1 chile en adobo
- juice of 1 lime
- 1 28 oz. can of tomatoes, strained
- 2 tablespoons grapeseed or canola oil
- salt to taste
- Preheat oven to 450.
- In an ovensafe skillet, toss onion and garlic with the oil, and season with the salt. Roast at 450, checking every 10-15 minutes to turn the vegetables, until the onions are nicely browned and the garlic has softened, around 30 minutes. 10 minutes before the end, add the green onions to the skillet.
- Allow the garlic and onions to cool.
- Cut the roots off the roasted garlic, and squeeze the cloves into a food processor, along with the roasted onions and green onions, jalapenos, and chile en adobo. Pulse until everything is finely chopped.
- Add the tomatoes and lime juice, and pulse until blended. Taste and add salt if necessary.
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