Fire Roasted Salsa

As a housewife, I'm always looking for ways to spice up my meals without adding a lot of extra calories. This recipe for fire roasted salsa is perfect because it's both flavorful and healthy. I love to make a big batch of this salsa on the weekend and then use it throughout the week on tacos, burritos, or even just as a dip for chips. It's also a great way to use up all those ripe tomatoes from my garden.

The best part about this salsa is that it's so easy to make. Simply roast some garlic and chili peppers in the oven, then combine them with some stewed tomatoes, cilantro, and salt and pepper in a blender. That's it! No need to cook anything on the stovetop, and no need to worry about chopping up a bunch of fresh ingredients. Just a few simple steps, and you'll have a delicious and flavorful salsa that will add some zest to your next meal.

Step-by-step

• Roast the garlic bulb in the oven at 350 degrees for 45-50 minutes.
• Roast the chili peppers over open flame until charred, but not burnt.
• Seal the roasted peppers in a bowl with plastic wrap to seal in the moisture, for about 15 minutes.
• Optional but recommended: Pour yourself a shot of tequila while the peppers rest and the garlic cooks.
• Open the can of stewed tomatoes and pour into a blender.
• Coarsely chop the cilantro and add into the blender.
• Once the peppers have rested, remove the charred skin.
• Cut the stems from the peppers, cut them in half, lengthwise, and add them into the blender. (Remove the seeds if you don't want as much heat)
• Squeeze the roasted garlic out of the cloves, and add into the blender.
• Blend the ingredients in the blender until desired consistency. I like it a bit chunky still, so about 10 seconds.
• Season with salt and pepper to taste.
• Pour into a bowl, cover, and let it rest in the refrigerator for about 2 hours.