Fire-Roasted Tomato and Chipotle Salsa
Created by JostLori on May 5, 2014
- Servings: 1
- Prep Time: 10m
- Cook Time: 15m
- Recipe #12498
Ingredients
- 1 yellow onion (unpeeled)
- 2 pounds roma tomatoes
- 10 cloves garlic (skin still on)
- 1/2 cup fresh cilantro, minced (leaves)
- 3 chipotle chiles in adobo, chopped
- 1/4 cup oil (olive oil)
- 1 teaspoon red wine vinegar
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
How to Make
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Step 1: Leave the skin on the onion and cut it in half. On a cast iron skillet or griddle, char the tomatoes and the onion on all sides.
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Step 2: Meanwhile, leave the skin on the garlic cloves and place in a heavy-bottomed skillet or saucepan. Roast at low heat until the cloves are golden and starting to turn dark. Let cool slightly and remove the skin. Place the garlic in your blender jar.
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Step 3: Place HALF of the charred tomatoes in your blender jar. Peel the onion and cut each half into quarters. Place in the blender jar.
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Step 4: Pulse until finely chopped but not pureed. Add the cilantro and chipotle chiles and pulse again to mix.
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Step 5: Peel, seed and chop the remaining tomatoes and fold in along with the remaining oil, vinegar, salt and sugar. Adjust seasoning to taste.
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Step 6: Serve chilled or at room temperature.
Nutritional Facts
- Serving Size: 1 (1183.8 g)
- Calories 979.5
- Total Fat - 71.5 g
- Saturated Fat - 14.3 g
- Cholesterol - 28.8 mg
- Sodium - 4796.7 mg
- Total Carbohydrate - 62.7 g
- Dietary Fiber - 14.8 g
- Sugars - 34.3 g
- Protein - 31.3 g
- Calcium - 193.2 mg
- Iron - 7 mg
- Vitamin C - 143.9 mg
- Thiamin - 0.5 mg