Roasted Chile Salsa

Name: Roasted Chile Salsa
Prep time: 10 min
Total time: 150 min
Yield: 1
Cuisine: Mexican
Ingredients: 6 pieces Roma Tomato (6 Roma tomatoes, halved horizontally); 5 pieces Jalapeño (5 jalapeño peppers, halved and seeded); 4 cloves Garlic (4 cloves garlic (peeled)); 2 pieces Dried Ancho Chili Pepper (2 dried ancho chile peppers, seeded and soaked in hot water for 10 minutes); 1 piece Red Bell Pepper (1 red bell pepper, seeded and quartered); ½ piece Red Onion (1/2 red onion, roughly chopped); 1 tbsp Olive Oil (1 tablespoon olive oil); 1 piece Lime (1 lime, juiced); 1 tsp Kosher Salt (1 teaspoon kosher salt); 1 tsp Chili Powder (1 teaspoon chili powder); 0 pieces Cilantro (Chopped fresh cilantro, parsley, or scallions, to taste)

Roasted Chile Salsa - Appetizers (Mexican)

150 minMexican

Servings1

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Heat broiler to high and place rack in top position.
2Squeeze the tomato halves, reserving the juice and seeds.
3Set aside 2 of the tomatoes and 1 of the jalapeños. Toss the remaining 4 tomatoes and 4 jalapeños with the garlic, ancho chiles, red bell pepper, and onion in a large bowl with the tablespoon of oil. Spread in a shallow roasting pan or sheet pan with a lip.
4Broil for 20 minutes, stirring often for even browning.
5Move the roasted vegetables to the work bowl of a food processor and add the reserved tomatoes, jalapeño, lime juice, kosher salt, and chili powder. Pulse several times until mixture reaches salsa consistency. If mixture is too dry, add part or all of the reserved tomato juice.
6Stir in cilantro, parsley, or scallions and refrigerate 2 hours before serving.