“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
- 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
- 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.
Originally published as Fire-Roasted Tomato Salsa in Taste of Home June/July 2010, p23
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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