Yield – 2 cups
6 ea Roma tomatoes, cut in quarters
5 ea Serrano, and yellow chilies, cut in half
1/2 yellow onion, cut into cubes, or 6 green onions
2 ea. cloves garlic, roasted
1 cup chopped fresh cilantro
1 10 oz can diced roasted tomato
Squeeze of lemon or lime
Salt and pepper to taste
Rub ingredients, except for fresh cilantro, with olive oil and salt. Place on a foil lined sheet pan to roast in oven at 350 degrees for 30 minutes or until vegetables are lightly toasted. Remove from oven and let cool. Place ingredients in blender, and add the chopped tomato and cilantro and blend to desired texture, chunky or smooth. If salsa is too spicy, add more tomato and lime juice. Add Salt and Pepper to taste.
Kathy DuPrez- Culinary & Nutrition Director
Kathy DuPrez has worked in the foodservice industry for over 35 years and has an Associates Degree in Foodservice Management, Culinary Arts from Los Angeles Mission College in California. Kathy came to Back2Basics in Flagstaff in June of 2011, and as the Director of Culinary and Nutrition. Kathy teaches culinary class two days a week and planning menu’s for the clients and preparing meals four days a week. She also oversees operation of the kitchen and keeps an inventory of all food and personal items for the clients. She encourages clients to eat healthy and balanced meals, which is new for many after their previous lifestyles of addiction.
AA degree in Food Service Management, Culinary Arts from the Los Angeles Mission College