| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Passive Time | 1 hour |
| Servings |
people
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Ingredients
- 8 roma tomatoes halved
- 1 poblano pepper halved, seeds removed
- 1 jalapeno pepper halved, seeds removed
- 4 cloves garlic skin removed
- 2 tablespoons olive oil
- 1/4 cup cilantro coarsely chopped
- 1/4 cup red onion diced
- juice of one lime
- salt & pepper to taste
Ingredients
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Instructions
- Preheat the oven to 450 degrees. In a large pyrex pan, add the roma tomatoes, poblano pepper, jalapeno pepper, and cloves of garlic.
- Drizzle the tomatoes, peppers, and garlic with olive oil. Season with salt and pepper.
- Roast at 450 degrees for 45-50 minutes. Let cool for 10 minutes.
- In a food processor, add the cilantro, red onion, lime, cooled tomatoes, peppers, and garlic cloves. Puree on high for 20-30 seconds, or until desired consistency has been reached. Season to taste with salt and pepper.
- Place in the refrigerator for an hour, or until cooled. Serve with tortilla chips, and enjoy!
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