Roasted Salsa
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1dried pasilla chili (see note)
- 2dried chipotle chilies
- 8plum tomatoes, halved
- 2small onions, peeled and halved
- 4cloves garlic, peeled
- 2tablespoons olive oil
- 1teaspoon kosher salt, plus more to taste
- ¼teaspoon black pepper
- 1teaspoon sugar
- 1½teaspoons lemon juice
Nutritional analysis per serving (4 servings)
119 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 2 grams protein; 489 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chilies in a small bowl and cover with boiling water. Soak for 20 minutes. Drain, remove and discard stems and set chilies aside.
- Step 2
Preheat broiler. Place tomatoes, onions and garlic in a bowl, add oil, salt and pepper and toss. Place vegetables on a pan lined with foil and broil about 6 inches from heat, until browned, about 8 minutes.
- Step 3
Blend the vegetables and chilies in a blender until smooth. Add sugar and lemon juice and blend until combined. Season to taste with salt and serve.
- Chilies are available through Adriana's Caravan.
Private Notes
Comments
Delicious. I omitted the sugar, used some big red Jersey tomatoes that were about to go off and a handful of dried red chili peppers that had been floating around the netherworld of the spice cabinet and it turned out amazing. A gorgeous gazpacho color, and the taste gave the Carnitas (Kim Severson) a serious run for the money.
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