Fire-Roasted Tomato Salsa

Courtesy of Taste of Home; June/July 2010

2 lbs tomatoes
1 jalapeno pepper
1/2 c fresh cilantro leaves
2 green onions, cut into 2-in pieces
4 garlic cloves, peeled
1 chipolte pepper in adobo sauce
1 can chopped green chilies
2 Tbsp lime juice
1 Tbsp olive oil
1/4 tsp salt
Tortilla chips

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 20 minutes.

Peel off and discard charred skins. Discard stems and seeds from jalepeno; cut tomatoes into fourths. Set jalepeno and tomatoes aside.

Place cilantro, onions and garlic in food processor. Cover and process until blended. Add chipolte pepper, tomato and jalepeno; cover and pulse until blended.

Transfer to a bowl, stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least an hour. Serve with chips.

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