Smoky Salsa

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius. Line a baking sheet with parchment paper and arrange the tomato halves, bell pepper halves, whole jalapeños, onion pieces, and unpeeled garlic cloves on it.

   Tip: Cut the larger vegetables into roughly similar sizes so they cook evenly.

2. 2

   Drizzle everything lightly with olive oil and season with a pinch of salt and pepper. Roast for 25 to 30 minutes until the peppers and tomatoes are soft and slightly charred around the edges.

   Tip: You want some color on the vegetables to develop that deeper smoky flavor.

3. 3

   Remove the baking sheet from the oven and let everything cool for a few minutes. Once cooled enough to handle, squeeze the garlic cloves out of their skins into a food processor or blender.

   Tip: The roasted garlic should slip right out once it cools slightly.

4. 4

   Add the roasted tomatoes, bell peppers, and jalapeños to the food processor along with the onion pieces. Pulse until you reach your desired consistency, whether chunky or smooth.

   Tip: I prefer mine with some texture, so I pulse just a few times rather than making it completely smooth.

5. 5

   Transfer the salsa to a bowl and stir in the lime juice, chopped cilantro, cumin, smoked paprika, salt, and black pepper.

   Tip: Taste as you go and adjust the lime juice or salt to your preference.

6. 6

   Let the salsa cool to room temperature before serving. It tastes even better after sitting for 30 minutes as the flavors meld together.

   Tip: Store in the refrigerator for up to 5 days in an airtight container.