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Fire-Roasted Tomato Salsa Recipe

Fire-Roasted Tomato Salsa Recipe

“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
TOTAL TIME: Prep: 30 min. + chilling YIELD:16 servings

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

  • 1. 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.
  • 2. Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside.
  • 3. 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.
  • 4. 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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.