Smoky Roasted Salsa
Yield
4 servingsPrep
15 minCook
10 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
garlic cloves
peeled |
|
| 1 | medium |
onions
quartered |
|
| 3 | large |
tomatoes
|
|
| 1 | can |
chipotle chili peppers
|
*
|
| ¼ | cup |
lime juice
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
cilantro
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
garlic cloves
peeled |
|
| 1 | medium |
onions
quartered |
|
| 3 | large |
tomatoes
|
|
| 1 | can |
chipotle chili peppers
|
*
|
| 59 | ml |
lime juice
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 59 | ml |
cilantro
fresh, chopped |
|
Directions
Place a 10 to 12 inch uncoated frying pan over high heat.
Add garlic, onion, and tomatoes.
Cook, turning often with tongs, until charred on all sides (about 10 minutes).
Remove from pan and let cool.
Cut tomatoes in half crosswise and discard seeds.
In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency.
