Roasted Salsa

Roasted Salsa

Since I couldn’t find a recipe for Moe’s Who Is Kaiser Salsa, I decided to make my own roasted salsa. This isn’t like Moe’s at all, but it is good! Roasting brings out the natural sweetness. You can adjust to your flavor preferences.





10 or so roma tomatoes, cut into about 12 pieces each (quarter lengthwise, then run knife 2-3x across, depending on size)- or equivalent weight other tomatoes
2 extra roma tomatoes
1-2 large onions- I prefer sweet for this, and I used 2
7 cloves garlic, smashed and chopped small
3+ Jalapeno peppers, whole
1 tsp cumin,
2 tsp salt
¼ c light packed cilantro
1 large green onion
Generous squeeze lime juice

Preheat oven to 400:
Place tomatoes on a flat baking sheet or a large shallow baking pan. Drizzle lightly with olive oil and add a pinch of salt. Stir to combine.
Bake 40 min-1 hour. Remove when liquid is a little reduced and skins are a bit crinkly. Let cool completely.

Before you turn the oven off, turn the broiler on. Place jalapenos in a small pan and place on the top rack. Rotate often and char skin lightly. When skin is blistered and a little liquid is released, remove. They will be really fragrant. Place in a paper bag or container covered with plastic until cooled. This traps the heat and steams them and makes the skin easier to remove. Remove stem and cut down one side. Lay flat skin side down, and scrape out the seeds with the flat end of your knife, or a spoon. If you are careful, you can also remove the pepper from the skin.

Meanwhile- saute onions and 6 of the garlic cloves in a large pan on LO. Continue to cook on LO or MED-LO. You don’t want a brown. You can also do this in the oven.

When all are cooled, pour tomatoes (including juices) into a bowl and squish with your fingers.

Pulse onions, jalapenos, cilantro, green onion, remaining garlic clove (raw) and spices in a food processor. This will be sort of thick. I like mine sort of smooth.

Combine with the tomatoes and finely chop the remaining 2 tomatoes and add. Adjust flavors.


NOTE: I used 6 peppers and it was VERY hot. You will have to adjust to your preferences. If you do use 6 peppers, I would double the amount of tomatoes.