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Preheat oven to 425 degrees F.

Wash all peppers and place on a coconut oil-sprayed baking sheet with the onion and garlic cloves. Bake for 10 minutes and remove from oven. Flip all vegetables over.

Arrange tomato halves and lime halves on another baking sheet. Sprinkle with black pepper. (It’s okay if you have to layer some of the tomatoes on top of the first layer if you run out of room.)

Place tomato/lime tray and pepper/onion/garlic tray in oven for 15 minutes. Remove pepper/onion/garlic tray from oven and let cool until touchable (5 minutes or so). Keep tomato/lime tray in oven and turn on broiler.

Add ginger piece to tray and broil tomatoes, lime, and ginger for 5-6 minutes. Remove from oven.

Cut stems off peppers. Peel serrano and poblano peppers by scraping a knife against the skins (it should flake off fairly easily).

Remove seeds from inside the red bell pepper and poblano peppers.

Place all vegetables in a food processor and blend as much as you can at a time. Squeeze the broiled lime halves over top of some vegetable you are about to blend. Pour processed veggies in a large bowl, and add more veggies to the processor, blending finely until everything’s been mixed thoroughly. Don’t forget to add the cilantro into the processor with the veggies.

After all’s been blended and poured into the bowl, grind black pepper and sea salt over top and mix salsa with a spoon.