You will simply fall in love with this medium salsa in which 5 jalapeño peppers are roasted with Roma tomatoes, ancho chiles, bell peppers, chili powder, red onion, garlic, and lime. Don't worry about the heat level, the roasting of the chillies will temper the heat. If you are looking for a tasty salsa for your next Mexican feast then this recipe is for you. Smart Recipes, Mexican Recipes, Vegetables Recipes, Recipes Vegetables Mexican Roasted Medium Salsa Roasted Medium Salsa Recipe | PT40M Serves 10 Ingredients: 5 Jalapeño Peppers 6 Roma Tomatoes 4 Cloves Garlic 2 Dried Ancho Chile Peppers 1 Red Bell Pepper 0.5 Red Onion 1 Tablespoon Olive Oil 1 Lime 1 Teaspoon Kosher Salt 1 Teaspoon Chili Powder 4 Tablespoons Cilantro Preheat the broiler of the oven. Arrange a rack in the top position of oven. In a bowl, squeeze 10 tomato halves. Reserve juice and seeds. In a large bowl combine squeezed tomato halves, jalapenos and oil. Toss to coat well. Arrange mixture in shallow roasting pan. Broil for about 20 minutes, stirring occasionally. Transfer broiled tomatoes mixture to a food processor with remaining tomatoes, and lime juice and pulse until desired salsa consistency is achieved. If the mixture is too dry, add some reserved tomato liquid. Stir in cilantro and refrigerate for at least 2 hours before serving.

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