Some people might argue that November Sundays were made for football… but we disagree. November Sundays are for snacking! We love this homemade salsa recipe by Elysa Weitala. It’s savory, fresh, and perfect for a long day on the couch cheering on your favorite team. Even better- it’s super easy to make! Serve with tortilla chips, or take it to the next level and make a Mexican-inspired feast- taco bar included, of course! Enjoy:
8 roma tomatoes
5 garlic cloves; unpeeled
2 habanero peppers
1 jalapeño pepper
1 fresno pepper
1 banana pepper
1 red onion (small)
1 cup yellow cherry tomatoes
1/2 cup cilantro
1/4 cup green onions
1 tsp cumin
1 1/2 tbsp olive oil
On baking sheet (or in baking dish), place roma tomatoes, garlic cloves, peppers, and 1/2 of the red onion. Drizzle with olive oil.
Broil for 10-20 minutes. Check often and rotate. Broiling time will vary, keep an eye on them and remove when nicely charred.
Discard garlic skins, pepper stems and cores, and tomato cores.
In a food processor or blender, chop tomatoes, garlic, peppers, and red onion to desired consistency. Transfer to a large bowl.
Quarter the yellow cherry tomatoes. Chop cilantro, green onions, and remaining 1/2 onion. TIP: By not roasting the cherry tomatoes and 1/2 of the onion, these ingredients paired with the cilantro and green onions will bring a great freshness and texture to the salsa. For some, this recipe may have too much cilantro. Adjust accordingly!
Mix together all ingredients. Refrigerate for 1 hour, and serve!
EDITOR’S NOTE: We think this salsa is best served with a great cocktail!