Free Recipe Fire Roasted Tomato Chipotle Salsa
Recipe Type: Free Recipes
Recipe Preparation: broil
Cooking Ingredients for Fire Roasted Tomato Chipotle Salsa Recipe
1 tb Virgin olive oil
1/2 Onion; (chopped)
1 lb Blackened Roma tomatoes
4 ts Finely minced roasted garlic
1/2 c Minced fresh cilantro leaves
4 Chopped chipotle chilies en
-adobo
1 lb Roma tomatoes
1/4 c Virgin olive oil
1/4 c Red wine vinegar
1 tb Salt
1 ts Sugar
Fire Roasted Tomato Chipotle Salsa Preparation
To prepare Fire Roasted Tomato Chipotle Salsa, in saute pan over medium heat, place 1 tablespoon virgin olive oil. Add 1/2 onion (chopped) and saute until caramelized, about 10 minutes. In food processor or blender, place onion, 1 pound blackened Roma tomatoes, and 4 teaspoons finely minced roasted garlic. Pulse until finely chopped but not pureed. Add 1/2 cup minced fresh cilantro leaves and 4 chopped chipotle chilies en adobo, pulse to mix. Peel, seed and chop 1 pound Roma tomatoes and add to mixture with 1/4 cup virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon salt and 1 teaspoon sugar. Obviously this recipe intrigues, what with the chipotle ingredient. I also can substitute a tablespoon of Balsamic Vinegar for some of the red wine vinegar. I can use fresh parsley if the IGA doesn”t have fresh cilantro. We have available some cylindrical tomatoes about 1.5 in. D by 3.5 in. L, and I will call those Roma. My question is, how do you blacken a tomatoe? (Speel checker by Dan Quayle). I could put ”em in the kitchen oven broiler I reckon. Spray with oil? Burn ”em till they blister? What is the point, surely this has to make some fundamental change to ”em that must be desirable. I guess I could also roast the garlic at the same time. Posted to bbq-digest Volume 98 Issue 030 by jprather@usa.net on Jan 13, 1998
Cooking Temperature:
Recipe Serves: 1
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