Roasted Salsa

Chefs: Wyatt Brege, Patty Pereira

Ingredients:

  • 10 ea Hot House Tomato Butts
  • 1 ea Large Yellow Onion
  • 1 ea Fresh Jalepeno
  • 12 ea Garlic Cloves
  • 1 Tbsp Canola Oil
  • tt Salt and Pepper
  • 1 Bunch Cilantro

Directions:

Roughly chop the vegetables and place on an oiled half sheet tray. Place in salamander until mushy. In a 4 Quart container, use the immersion blender to grind the vegetables and cilantro to a rough but small chunky consistency. Season with salt and pepper.