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Category: Dips, Sauces and Toppings
Prep Time: Cook Time: Total Time:
5 Roma tomatoes
Dried chipotle chiles, reconstituted in warm Water to cover until soft, then drained
1 cup fresh lime juice
1 cup chopped basil leaves
1/4 cup minced garlic
1/4 cupbalsamic vinegar
2 teaspoons sugar
2 teaspoons salt
1 teaspoon freshly cracked black pepper
1 cup olive oil
5 Roma tomatoes
Make the Fire-Roasted Tomato Salsa: Over a hot grill, roast the tomatoes until blackened all over. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the lime juice, basil, and garlic and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a nonreactive bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Cover with plastic wrap and reserve in the refrigerator.
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Fire roasted tomato salsa
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Category: Dips, Sauces and Toppings
Prep Time: Cook Time: Total Time:
5 Roma tomatoes
Dried chipotle chiles, reconstituted in warm Water to cover until soft, then drained
1 cup fresh lime juice
1 cup chopped basil leaves
1/4 cup minced garlic
1/4 cupbalsamic vinegar
2 teaspoons sugar
2 teaspoons salt
1 teaspoon freshly cracked black pepper
1 cup olive oil
5 Roma tomatoes
Make the Fire-Roasted Tomato Salsa: Over a hot grill, roast the tomatoes until blackened all over. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the lime juice, basil, and garlic and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a nonreactive bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Cover with plastic wrap and reserve in the refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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