Fire-Roasted Tomato Salsa Recipe

Fire-Roasted Tomato Salsa Recipe photo by Taste of Home

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“I’ve been making this salsa for a few years now. Chipotle pepper gives it a smoky kick. The recipe makes a big batch, but it doesn’t last a day in our house.” —Pamela Paula, Weeki Wachee, Florida

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Fire-Roasted Tomato Salsa Recipe

Prep: 30 min. + chilling

Yield: 16 Servings

20 10 30

Ingredients

2 pounds tomatoes (about 6 medium)
1 jalapeno pepper
1/2 cup fresh cilantro leaves
2 green onions, cut into 2-inch pieces
4 garlic cloves, peeled
1 chipotle pepper in adobo sauce
1 can (4 ounces) chopped green chilies
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
Tortilla chips

Directions

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 for 20 minutes.
Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside.
Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended.
Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips. Yield: 4 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/4 cup (calculated without chips) equals 25 calories, 1 g fat (trace saturated fat), 0 cholesterol, 76 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Fire-Roasted Tomato Salsa in Taste of Home June/July 2010, p23