Roasted Bloody Maria Salsa

Name: Roasted Bloody Maria Salsa
Total time: 3600 s
Yield: 10 servings
Cuisine: American
Ingredients: 7 vine tomatoes halved; 1 red chile pepper; 2 garlic cloves; olive oil; salt; pepper; 1 red pepper, deribbed and halved; 4 tbsp lemon juice; 2 tsp horseradish sauce; 2 Dried New Mexico peppers, finely chopped; 1 tsp celery salt; 1/2 tsp Sriracha sauce; 2 tsp Worcestershire sauce; 4 vine tomatoes, diced; 1 red onion, diced; 1/2 cup cilantro, roughly chopped

Jon Valdez @cook_4394621

Germany

Two of my favorite things, breakfast in a drink and salsa. Minus the vodka of course.

Jon Valdez @cook_4394621

Germany

Two of my favorite things, breakfast in a drink and salsa. Minus the vodka of course.

Saved

Ingredients

60 mins

10 servings

7vine tomatoes halved
1red chile pepper
2garlic cloves
olive oil
salt
pepper
1red pepper, deribbed and halved
4 tbsplemon juice
2 tsphorseradish sauce
2Dried New Mexico peppers, finely chopped
1 tspcelery salt
1/2 tspSriracha sauce
2 tspWorcestershire sauce
4vine tomatoes, diced
1red onion, diced
1/2 cupcilantro, roughly chopped

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Steps

60 mins

1

Preheat your oven to 350F. Lay out tomatoes, peppers and garlic cloves on a baking sheet. Brush with olive oil and season lightly with salt and pepper. Cook in the preheated oven for 15 minutes.
2

Remove from oven and turn on the broiler to high. Flip everything and return to the oven for 10 minutes or till you get some nice blistering on the skin.
3

Remove from oven and let cool until you can work with the roasted veggies. Split the chile pepper and remove the seeds.
4

Throw it all in the blender with lemon juice, horseradish, Worcestershire sauce, dried pepper, celery salt, and Sriracha sauce.
5

Blend for like 45 seconds, you don't want it too smooth. Chop fresh tomatoes, red onion, and cilantro and throw in a large bowl.
6

Add blended mixture mix well and let it sit in the fridge for at least an hour. The longer it sits, the more the flavors will blend and mellow.