Dry-roasting vegetables on a flat, heavy pan called a comal tames the sharper flavors and adds a smoky dimension (you can also use a heavy frying pan). Chipotle chiles -- canned smoked jalapenos -- add even further depth of flavor. This salsa is a great alternative for dipping chips or garnishing tacos, tamales or enchiladas.
Recipe courtesy of Tori Ritchie
Episode: Baja Fish Tales
Total:
50 min
Active:
30 min
Yield:
about 2 1/2 cups salsa
Level:
Easy

Ingredients

Directions

Place a comal or a cast-iron skillet over medium-high heat; do not oil. Place garlic, onion, and tomato (all with their skins) in pan and roast, turning, as needed, with tongs, until blistered and charred all over. Let vegetables cool slightly, then peel off skins.

In a blender, combine vegetables with chipotle chile and cilantro leaves. Whirl until coarsely pureed. (If using a mortar and pestle, finely chop cilantro leaves with cooked, peeled onion and garlic. Mash tomatoes and chipotle in mortar, then stir in chopped vegetables and cilantro). Squeeze lime juice into salsa, then stir in oil. Taste, season with salt, and serve. Can be made ahead, covered, and refrigerated up to 3 days.

IDEAS YOU'LL LOVE

Roasted Chile Salsa

Recipe courtesy of Ree Drummond

Fire Roasted Tomato Blender Salsa

Recipe courtesy of Food Network Kitchen

Skirt Steak Tacos with Roasted Tomato Salsa

Recipe courtesy of Bobby Flay

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Balsamic Roasted Beef

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking