Roastedtomatochipotlesalsa Recipes

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ROASTED CHIPOTLE SALSA



Roasted Chipotle Salsa image

Dry-roasting vegetables on a flat, heavy pan called a comal tames the sharper flavors and adds a smoky dimension (you can also use a heavy frying pan). Chipotle chiles -- canned smoked jalapenos -- add even further depth of flavor. This salsa is a great alternative for dipping chips or garnishing tacos, tamales or enchiladas.

Provided by Food Network

Time 50m

Yield about 2 1/2 cups salsa

Number Of Ingredients 8

2 cloves garlic, unpeeled
1 small red onion, unpeeled, cut into quarters
4 firm-ripe red tomatoes
1 canned chipotle in adobo
1/2 cup fresh cilantro leaves
1 lime, juiced
2 tablespoons vegetable oil
Salt

Steps:

  • Place a comal or a cast-iron skillet over medium-high heat; do not oil. Place garlic, onion, and tomato (all with their skins) in pan and roast, turning, as needed, with tongs, until blistered and charred all over. Let vegetables cool slightly, then peel off skins.
  • In a blender, combine vegetables with chipotle chile and cilantro leaves. Whirl until coarsely pureed. (If using a mortar and pestle, finely chop cilantro leaves with cooked, peeled onion and garlic. Mash tomatoes and chipotle in mortar, then stir in chopped vegetables and cilantro). Squeeze lime juice into salsa, then stir in oil. Taste, season with salt, and serve. Can be made ahead, covered, and refrigerated up to 3 days.

ROASTED TOMATO CHIPOTLE SALSA



Roasted Tomato Chipotle Salsa image

Spice up lean grilled hamburgers, chicken breasts, or pork tenderloin with this wonderful salsa, which gets its smoky flavor from the chipotle chile. Regulate the heat from mild to spicy by the amount of chipotle you add.

Yield Serves 4; 3 tablespoons per serving

Number Of Ingredients 7

Cooking spray
1 large tomato, quartered
1 large whole shallot or one 1 1/2-inch-thick slice of red onion, quartered
2 medium garlic cloves, unpeeled
1 tablespoon whole cilantro leaves
1 to 2 teaspoons fresh lime juice
1/2 to 2 teaspoons chopped canned chipotle pepper in adobo sauce or 1 teaspoon chopped fresh jalapeño

Steps:

  • Preheat the oven to 400°F. Lightly spray a large baking sheet with cooking spray.
  • Put the tomato quarters, shallot, and garlic on the baking sheet (the garlic will be easier to peel after roasting).
  • Roast for 20 minutes, or until the garlic is light golden brown.
  • Peel the tomato and garlic, discarding the skins.
  • In a food processor or blender, process all the ingredients for 10 to 15 seconds, or until the desired consistency. Serve or pour into a small airtight container and refrigerate for up to four days.
  • (Per serving)
  • Calories: 16
  • Total fat: 0.0g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.0g
  • Cholesterol: 0mg
  • Sodium: 25mg
  • Carbohydrates: 3g
  • Fiber: 1g
  • Sugars: 1g
  • Protein: 1g
  • Calcium: 9mg
  • Potassium: 130mg
  • Free

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