Roasted Tomato Salsa

Two chipotles can be very spicy,but then i enjoy spicy

Roasted Tomato Salsa
Adapted from 101cookbooks.com
Roasted Tomato Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Adapted from 101cookbooks.com

Ingredients

  • 2

    pounds Roma tomatoes, cut in half lengthwise

  • 1

    medium white onion, cut into six wedges

  • 1

    large garlic clove, halved

  • a couple pinches of finely ground sea salt

  • 2-3

    tablespoons of extra-virgin olive oil

  • 1

    medium dried guajillo chile pepper, soaked in boiling water until softened, and then drained

  • 1 -2

    chipotles in adobo sauce (canned)

  • 1/2

    cup cilantro, roughly chopped

Directions

Heat oven to 400F degrees. Now gently tossed the tomatoes, onions, garlic, and salt with the olive oil in a large bowl. After they are nicely coated arrange in a single layer, tomatoes cut-side facing up, across a parchment-lined baking sheet. Roast in the oven for 25-30 minutes or until the tomatoes start to collapse and the onions begin to caramelize a bit. Remove from the oven. Puree the chiles (both the guajillo and chipotles) with the roasted garlic and two roasted tomato halves. Chop the remaining tomatoes by hand (once they've cooled a bit). Chop and add the onions as well. Season with salt and stir in the cilantro.

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