FIRE-ROASTED TOMATO SALSA

Fire-Roasted Tomato Salsa image

"I've been making this salsa for a few years now. Chipotle pepper gives it a smoky kick. The recipe makes a big batch, but it doesn't last a day in our house." -Pamela Paula, Weeki Wachee, Florida

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 4 cups.

Number Of Ingredients 11

Previous Next

Ingredients

2 pounds tomatoes (about 6 medium)
1 jalapeno pepper
1/2 cup fresh cilantro leaves
2 green onions, cut into 2-inch pieces
4 garlic cloves, peeled
1 chipotle pepper in adobo sauce
1 can (4 ounces) chopped green chilies
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
Tortilla chips

Steps:

Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. , Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended., Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.

Nutrition Facts : Calories 25 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.