Roasted Jalapeno & Tomato Salsa

There are many ways to make great Salsa. Today I had left over roasted jalapenos from grilling over the weekend and was inspired to make some homemade salsa. I like Hunt’s Fire Roasted Tomatoes to keep it easy and quick. But by all means you can roast your own alongside the jalapenos. I like the depth of flavor when using roasted chile peppers and with the fresh, garlic, onion, cilantro and fresh squeezed lime juice it really packs a power punch of flavor. This salsa is great with tortilla chips, over eggs, on a baked potato or as a healthy dip for veggies.
Bon Appetit,
Cecelia
Roasted Jalapeño Salsa
2 (12 ounce) cans of Hunt’s fire roasted tomatoes
4 roasted jalapenos (leave the skin on)
1 garlic clove
1/4 small onion
1 bunch cilantro; leafs only
½ teaspoon salt
½ juice of fresh squeezed lime

On cookie sheet roast the jalapeño peppers until blackened turning to make sure they roast evenly on all sides. Let cool, remove stems and set aside. Pour 1 can of tomatoes in food processor with, jalapeño, garlic, onion, cilantro, salt and lime juice. Pulse until all finely chopped. Then add the remaining can of tomatoes until chopped to medium consistency. Serve immediately or keep in refrigerate for up to two days in air tight container.