FIRE-ROASTED SALSA

yields 4 TO 6, ABOUT 2.5 cup

ingredients

• 1 can (14.5 ounces) fire-roasted diced tomatoes can (14.5 ounces) fire-roasted diced tomatoes 0.5 white onion

• 1/3 cup green onions* 1/3 cup green onionsro

• 3 serrano peppers serrano peppers

• 8 clove roasted garlic* 8 clove roasted garlic * 8 clove roasted garlic

• 1 tsp lime juice

Salt to taste

instructions

0 chop onion and serranos 1 Throw all that in a food processor or blender and blend it until it’s how you like it. Chunky, smooth . . . your salsa = your rules. Taste and add more lime juice if you think it needs it. Serve chilled or at room temperature. Keeps for about 4 to 5 days in the fridge, but your willpower probably won’t allow for any leftovers.

modifications

You can remove the seeds if you aren’t down with a hot salsa. Yeah, that’s basically a whole bulb. Roasted garlic is broken down in “How to Roast Garlic ”, but you can use 2 or 3 clove of raw garlic if you are having a salsa emergency.

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