![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
If you like roasted tomato salsas, this kicks ass. It's almost exactly the same as the stuff I get from Whole Foods for $4.99 for a little 1 pint container; this recipe makes something like 3x I think. Costs about half as much.
Chipotles are a dried, smoked jalapeno; you can use another chile if you like, but I find chipotles to be very flavorful.
Cut the stems off and slit chipotles along the side to remove the seeds. Be very very careful with your hands! Capsaisin is very very painful if you touch this and then touch your eyes!! Wash your hands thoroughly
Soak the chipotles in water for an hour or so to rehydrate them. This is optional, and in fact may detract somewhat from the flavor. I may try it without; I was worried that my food processor would not be able to cut them up well if they weren't hydrated. I may try again later.
Drizzles tomatoes, onion and garlic with olive oil. Place in 450 degree oven and roast until the skins of the tomato and onion are blackened. Watch the garlic, as it'll burn; you might want to just pull it out when the skins start getting black. I put mine in after I thought it was close to done. And I mean it when I say blacken the tomatoes--they should have a nice, charred skin.
Put tomatoes, onions, garlic and chiles into a food processor and puree to the consistency you like. I like mine kinda smooth, but if you like it chunky, then just do it less long; I put the chipotles in first to make sure the food processor could do what I wanted with them; it could and that might be wise since you want the chiles into very small bits, while leaving the tomato a little chunkier.
Transfer to another container--add salt, pepper and vinegar to taste.
The recipe I cribbed this from also suggested adding some olive oil, fresh, chopped tomatoes and fresh cilantro. As I despise fresh tomatos and cilantro of all types, I skipped it; I also felt olive oil wasn't really necessary since the veggies were roasted with it. But I may be wrong. It's worth experimenting with.
I will likely serve this at the next party.
Also,![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
mkellis I made this one too spicy (It's twice as many chipotles as that recipe calls for because I miscalculated) and I'd love to see what you think. You should come by sometime this week! (I doubt this salsa will survive in the fridge for too long, so Tues or Weds would be good =)
- 6 roma tomatoes, cut in half
- 1 onion, cut in quarters
- 4 cloves garlic, unpeeled
- 2 chipotle peppers
- 1 tsp black pepper
- 1 tsp kosher salt
- 2 tbsp (or more, even) red wine vinegar
- a small amount of olive oil
Chipotles are a dried, smoked jalapeno; you can use another chile if you like, but I find chipotles to be very flavorful.
Cut the stems off and slit chipotles along the side to remove the seeds. Be very very careful with your hands! Capsaisin is very very painful if you touch this and then touch your eyes!! Wash your hands thoroughly
Soak the chipotles in water for an hour or so to rehydrate them. This is optional, and in fact may detract somewhat from the flavor. I may try it without; I was worried that my food processor would not be able to cut them up well if they weren't hydrated. I may try again later.
Drizzles tomatoes, onion and garlic with olive oil. Place in 450 degree oven and roast until the skins of the tomato and onion are blackened. Watch the garlic, as it'll burn; you might want to just pull it out when the skins start getting black. I put mine in after I thought it was close to done. And I mean it when I say blacken the tomatoes--they should have a nice, charred skin.
Put tomatoes, onions, garlic and chiles into a food processor and puree to the consistency you like. I like mine kinda smooth, but if you like it chunky, then just do it less long; I put the chipotles in first to make sure the food processor could do what I wanted with them; it could and that might be wise since you want the chiles into very small bits, while leaving the tomato a little chunkier.
Transfer to another container--add salt, pepper and vinegar to taste.
The recipe I cribbed this from also suggested adding some olive oil, fresh, chopped tomatoes and fresh cilantro. As I despise fresh tomatos and cilantro of all types, I skipped it; I also felt olive oil wasn't really necessary since the veggies were roasted with it. But I may be wrong. It's worth experimenting with.
I will likely serve this at the next party.
Also,
mkellis I made this one too spicy (It's twice as many chipotles as that recipe calls for because I miscalculated) and I'd love to see what you think. You should come by sometime this week! (I doubt this salsa will survive in the fridge for too long, so Tues or Weds would be good =)
