0-4 Jalapenos Peppers (depending on your heat level)
4-6 cloves Garlic
1 bunch Cilantro
1 Lime
MSG-free Fajita Seasoning
Optional: Tomatoes (Restricted Veggie, 2x/week)
Directions
Cut the Poblano & Bell Peppers in half, clean out seeds & membranes, place cut side down on a cookie sheet & spray with EVOO along with the garlic cloves (w/the skins on - they roast inside the shell).
Roast in the oven at 500 degrees ~8 minutes until the skins start to blacken and bubble - watch carefully.
Remove from the oven and peel off the black skin & shell the roasted garlic
In a blender add the roasted peppers & garlic, deseeded/demembraned jalapenos, cilantro, lime juice, and fajita seasoning to taste and puree. You can also add 2 stalks of raw celery to the puree for 'structure'
Notes
The cilantro and jalapenos really kick up the flavor!
You can roast the jalapenos as well, but you'll get more heat using them raw in the salsa.
The more you deseed the jalapeno the less heat you get.
You can use it for your lettuce wrapped fajita tacos
Thinly sliced radishes also serve as great "chips" for dipping
Also roasted/fresh tomatoes can be added - tomatoes are allowed on IP 2x/week!
