Roasty Salsa
<h1>HOMEMADE ROASTY REGRET-FREE SALSA</h1>
<p>(for those who like regret, roast garlic cloves along with the other veggies, and to the blender add as much as you can take freshly, finely chopped cilantro leaves—please leave out the stems and stocks, however!)</p>
<h4>Makes about 1/4 blender pitcher (20 fluid ounces) of salsa.</h4>
<p>Place these veggies on an aluminum foil covered bake pan:</p>
<ul>
<li><strong>2 large whole fresh red "salad" tomatoes (about 1 pound)</strong></li>
<li><strong>half a large onion (we put garlic powder on this before roasting), cut in quarters</strong></li>
<li><strong>half or whole fresh jalapeño [1]</strong></li>
<li><strong>half or whole fresh Pasilla (or Poblano pepper or green or red bell pepper)</strong></li>
</ul>
<p>Roast these on the second from top rack (Broil at 525 F) turning as each side gets wrinkly and starts to brown or char, about 10-20 minutes total. Remove seeds and stems from the peppers (see [1] about jalapeños) and place everything into the blender, collecting all the juices and skins, and add</p>
<ul>
<li><strong>1 chipotle pepper (canned) with some of its adobo sauce</strong></li>
<li><strong>1/2 tbsp red wine vinegar plus the juice from a Key Lime (about 1/2 tbsp fresh lime juice or 1/4 tbsp lemon juice or 1 tbsp vinegar total)</strong></li>
<li><strong>1/4 tsp coriander, 1/8 or 1/16 tsp Mexican oregano, 1/4 tsp cumin, 1/4 to 1/2 tsp garlic powder, 1/8 tsp or less (or to taste) salt</strong></li>
</ul>
<p>Blend to coarse. Chill at least 1 or 2 hours before serving. This salsa is not as spicy as it sounds, especially once it’s been chilled. I’d say it’s medium-hot.</p>
<p>[1] On a very serious side note, only you can prevent jalapeño burns! wear gloves if you plan on seeding lots of jalapeños, and remember: the oils get on your cutting board so wash thoroughly with soup and water before cutting other veggies, or, say, touching your mouth, nose, or eyes; remove and discard the gloves carefully</p>