Roasted Tomato Salsa

PREP/TOTAL TIME:  25 Mins.

Ingredients:

6 Large Tomatoes, halved & seeded, divided

2 tablespoon Olive Oil, divided

1 tablespoon Cilantro Paste

1/8 cup Lime Juice

1-1/2 tablespoons Minced Garlic

1 teaspoon Grated Lime Peel

1 Large Sweet Yellow Pepper, finely chopped

3 Jalapeno Peppers, minced

7 Green Onions, thinly sliced

1/2 tablespoon Ground Cumin

1/2 tablespoon Paprika

1/2 tablespoon Ground Chipotle Pepper

1 teaspoon Salt

1/4 teaspoon Hot Sauce

Substitutes:

1 Small Bunch Fresh Cilantro

4 Garlic Cloves peeled

1 Large Red Pepper or 1 Large Green Pepper

1/2 tablespoon Smoked Paprika

1/4 cup Louisiana-style Hot Sauce

Other Items Needed: 

15-in. x 10-in. x 1-in. Baking Pan  

Food Processor
GLOVES (wear when cutting peppers!)

SALSA TIME 

   

• Arrange 3 tomatoes cut side down on a 15-in. x 10-in x 1-in. baking pan.
• DRIZZLE with 1 tablespoon of oil.

  

• BROIL 4 in. from the heat until skin BLISTERS, about 4 minutes.
• COOL slightly; drain well.

• In a Food Processor, process the uncooked & roasted tomatoes in batches until chunky (or to your liking).
• TRANSFER to a Large Bowl. 

• Place the cilantro, lime juice, garlic, lime peel & the other tablespoon of oil in the Food Processor.
• COVER & PROCESS until blended; ADD to tomatoes.

• STIR in pepper, jalapeno peppers, green onions, cumin, paprika, chipotle pepper, salt & hot sauce.
• Let stand for 1 Hour to allow flavors to blend.

Serve with Tortilla Chips

MAKES:  4 Cups

dévorer!