Ingredients1 h 5 m servings 12
- Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
- Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
- Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
- Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.
- Cook's Notes:
- Leave seeds in the jalapeno peppers for a hotter salsa.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 12 calories; 0.1 2.6 0.4 0 70 Full nutrition
ReviewsRead all reviews 4
Hee Haw! I left the seeds in the peppers! This is good salsa! The tomatoes and peppers were done in 20 - 25 minutes. I used parchment on the pan, as aluminum and the acid from the tomatoes...
The very best salsa I have ever had. Made a double batch a few weeks ago. All gone......friends all took a jar. THAT GOOD! Making a double batch again today. Great on eggs and fish. Used it to m...
Skipped the jalapenos peppers because I don't like it overly spicy. Added in an extra tablespoon of cider vinegar to enhance a little more sour. The recipe has really rich flavours and a good sp...