Roasted Salsa

I was really in the mood for salsa and I figured since tomorrow is the Super Bowl I would make a new salsa. What really makes this salsa special is the fact that most of the veggies area roasted and charred under a broiled given a very intense depth of flavor. I also added in some un-roasted vegetables to bring the salsa freshness and stability. This is definitely a fantastic recipe that has quite a bite to it...I would probably put it at the same heat level as the hot salsa at Chipotle. 

So what do you have going on for the super bowl tomorrow? Are having a party? Are you going to a party? Are you making something special?? Let me know in the comments below! Me?? The wife and I are probably going to bunker down tomorrow since we are expecting quite the snow storm tomorrow. I will probably watch some of the game, but really once the Steelers are out of the mix, I pretty much move on to Hockey season (Lets go Pens!). 

All I have to say is no pressure Tom Brady...If you win don't let it inflate your ego...if you lose don't let it deflate your spirit.....#deflategate #punintended

Roasted Salsa

Ingredients

• 5 Jalapeno peppers, halved and seeded
• 6 Roma tomatoes, halved horizontally
• 4 Garlic cloves
• 1 Red bell peppers, seeded and quartered
• 1/2 Red onion, roughly chopped
• 1 Tbsp Olive oil
• 1 Lime, juiced
• 2 Chipotles in Adobo
• 1 tsp Kosher salt
• 1 tsp Chili powder
• 1/4 tsp Cumin
• 1/4 cup Fresh cilantro

Cooking Directions

1. Preheat the broiler and place rack on top position.
2. Squeeze the tomato halves, reserving the juice and seeds.
3. Set aside 2 of the tomatoes and one of the jalapenos and toss the rest of the produce in a large bowl with the olive oil then spread onto a foil lined baking sheet.
4. Broil for 20 min, stirring often for even browning.
5. Move to a work bowl of a food processor and add the reserved tomatoes, jalapeno and lime juice. Pulse several times until mixture reaches salsa consistency. If mixture is too dry, add part or all of the reserved tomato liquid.
6. Stir in cilantro and refrigerate 2 hours before serving.

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