How to Make Roasted Tomato Salsa

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This roasted tomato salsa gets it’s heat from chipotle peppers and chile arbol. It is quite easy to make and is delicious with chips or on rice or with scrambled eggs. I also like to slather it on cooked meats.

Chipotle peppers are smoked jalapeño peppers that are canned in a tomato based sauce. You can also find these in dried form but you would have to rehydrate them before using them. Chipotles in adobo will keep for a long time in your refrigerator and you can use them for salsas, stews, marinades and chilies.

Chile arbol are thin and small chilies that are very spicy. They need to be re hydrated before you can use them. I like toasting them before I soak them for extra roasted flavor. You will find them at Latin American grocery stores.

Makes about three cups
12 large Roma tomatoes
1 head garlic
2 green bell peppers
2 white onions
15 chile arbol dry pods, stemmed
1 – 4oz. can chipotle peppers in adobo
1 cup white vinegar
2 teaspoons sugar

Toast the chiles in a dry, hot skillet. Place them in a bowl and add hot water. Weigh them down with a bowl. Soak for 20 minutes. Place soaked chiles with some liquid in the blender. Add the chipotle peppers with their adobo and blend until smooth.

Place the tomatoes, garlic, peppers and onions in a roasting pan. Broil, keeping a close eye on them until blistered. Place the peppers and tomatoes into paper bags and seal well. Set aside until cool enough to peel and chop.

Add the blended chiles into a heavy pot. Add the vinegar and mix well. Add all of the chopped veggies and mix well. Season generously with salt. Bring to a boil, reduce heat and simmer for 20 to 30 minutes until slightly thick.

If preserving, add to hot jars as per instructions. If not, cool down and refrigerate. Enjoy!

NOTE: If you would prefer less heat use milder chiles such as chile California or chile pasilla.

4 TBS salsa – CALORIES 20.10; FAT 0.19 grs (sat 0.01; mono 0.06; poly 0.05); PROTEIN 0.99 grs ; FIBER 0.54 grs; CARBS 3.96 grs; CHOLESTEROL 0.00 mg; IRON 0.73mg; SODIUM 202.50 mg; CALCIUM 14.78 mg

Print your recipe here – http://thefrugalchef.com/2009/09/roasted-tomato-salsa/

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