Catherine Love~ Ramblings from my Heart and Home

Roasted Jalapeno Salsa

This is my dh's favorite food!  Seriously, I believe if I poured it in a bowl and handed him a soup spoon, he'd dig in and be a happy hubby!

fresh jalapenos- 3-5 (depending on heat of peppers and how much you can stand!)

tomatoes- 6-8 Roma tomatoes is usually about right

(you can use a can of diced tomatoes if you must)

1-2 cloves garlic

1 small onion

2 cups chicken broth

cilantro (optional)

salt,  to taste

a bit of bacon grease (or veggie oil if you don't do bacon)

Place peppers, tomatoes, and garlic under broiler on foil lined baking pan.  When they begin to blister and turn black, turn and roast other side.  Watch garlic closely- it will cook quicker than the other things.  When nice and roasted, remove these from the oven and let cool a bit.

Place peppers, tomatoes and garlic in blender (chop roughly first), add  chopped onion and a bit of water to get things moving.  Pulse just enough to get things chopped and blended together well.  Heat bacon grease (or oil) in a medium saucepan.  When hot, pour in tomato/pepper mixture and "fry" for 5 minutes or so, or until it reduces down and thickens up some.  Be careful- it sometimes splatters!  Be sure you use a large enough pan and a long handled spoon to stir. 

Then, add 2 cups chicken broth and simmer for 30 minutes or so to let the flavors blend.  You can add a bit of cilantro if you like it- sometimes I put it in, sometimes not.  Check the flavor and add a bit of salt or sugar if needed. 

Serve warm with chips, on tacos, eggs, beans, or anything else you want to spice up a bit.

Enjoy!