Roasting the tomatoes and vegetables for this salsa gives it a wonderful depth of flavor. Unlike fresh tomato salsas, which are generally eaten soon after preparation, this salsa can be prepared several days ahead.
This recipe goes with Steak Fajitas with Sautéed Onions and Peppers
Oxmoor House JUNE 2007
Arrange tomatoes and jalapeños on a lightly greased baking sheet; broil 5 1/2" from heat 10 to 15 minutes or until lightly charred and blistered, turning once or twice. Transfer jalapeños to a bowl, and let cool. Place tomatoes in a large zip-top plastic bag; seal and let stand 10 minutes.
Combine onion, garlic, and olive oil in a bowl; transfer to a baking sheet. Bake at 450° for 10 minutes, stirring once, until golden and soft.
Remove stems from jalapeños, and transfer whole peppers to a food processor. Add onion and garlic; process until finely chopped, scraping down sides of bowl. Transfer mixture to a bowl.
Peel tomatoes over a bowl to catch juices. (Do not seed.) Transfer peeled tomatoes to food processor; process until coarsely chopped. Add to jalapeño mixture, stirring well. Stir in tomato juice and remaining ingredients. Store in an airtight container in refrigerator up to 2 days. Serve salsa at room temperature.
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