Fire-Roasted Tomato Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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âIâve been making this salsa for a few years now. Chipotle pepper gives it a smoky kick. The recipe makes a big batch, but it doesnât last a day in our house.â âPamela Paula, Weeki Wachee, Florida Ingredients:
2 pounds tomatoes (about 6 medium) |
1 jalapeno pepper |
1/2 cup fresh cilantro leaves |
2 green onions, cut into 2-inch pieces |
4 garlic cloves, peeled |
1 chipotle pepper in adobo sauce |
1 can (4 ounces) chopped green chilies |
2 tablespoons lime juice |
1 tablespoon olive oil |
1/4 teaspoon salt |
tortilla chips |
Directions:
1. Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes.
2. Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside.
3. Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended.
4. Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips. Yield: 4 cups.
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