Roasted Tomato Salsa

Makes about 1 1/2 cups


1 to 2 fresh jalapeño chiles
3 garlic cloves,
unpeeled 1 15-ounce can diced tomatoes in juice (fire roasted)
1/4 cup (loosely packed) chopped fresh cilantro
2 tablespoons fresh lime juice


Roast the chiles and garlic: 

1) In a small ungreased skillet over medium heat roast the chiles and garlic, 
until they are soft and blotchy brown(about 10 minutes for chiles, 15 minutes for garlic). 
2) Cool until handleable, then pull the stem(s) off the chile(s) and roughly chop. 
Peel the skin off the garlic. Scoop into a food processor and pulse until quite finely chopped. 

Finish the salsa: 

Add the tomatoes with their juice.Re-cover and pulse until you have a coarse puree. 
Scrape into a serving dish.Stir in the cilantro and lime juice. 
Taste and season with salt, usually about 1/2 teaspoon. You’re ready to serve. 

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