- 5 tomatoes, halved
- 1 onion, halved
- 1 jalapeno pepper sliced in half lengthwise and seeded
- 2 cloves garlic
- 3/4 cup fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 4 teaspoons salt
- 1 teaspoon pureed chipotle peppers in adobo sauce
- Preheat oven's broiler and set the oven rack about 6 inches from the heat source. Line a large baking sheet with aluminum foil.
- Arrange the tomatoes, onion, and jalapeno pepper on the prepared baking sheet.
- Roast the vegetables under the broiler until the skins are blackened, about 10 minutes.
- Combine the roasted vegetables, garlic, cilantro, lime juice, salt, and chipotle peppers in a blender; blend to desired consistency. Store unused portions in refrigerator up to 1 week.
04/15/2018
recipepes.com
Fairly Fast Salsa, recipe
PT15M
PT1H
5
455 calories
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