Recipe courtesy of Bottle Cap
Bottle Cap Salsa
- Level: Easy
- Yield: 3 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 73
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 228
- Total: 40 min
- Active: 35 min
Ingredients
1/2 cup olive oil
1/2 cup garlic cloves
12 large vine ripe tomatoes, rough chopped
2 yellow jumbo onions, rough chopped
2 poblano peppers, quartered and cored
1/4 cup kosher salt
1 tablespoon cracked black pepper
6 dried chipotle chiles
3 dried ancho chiles
3 tablespoons coriander seed
3 tablespoons cumin seed
3 tablespoons dried oregano
3 tablespoons granulated sugar
Zest and juice of 3 limes
1 bunch fresh cilantro, roughly chopped
Directions
- Preheat the broiler.
- In a small pan or saucepot, heat 1/4 cup of the olive oil with the garlic cloves. Keep just below a simmer until the garlic is very tender, about 20 minutes. Set aside.
- Place the tomatoes, onions and poblanos in a large bowl. Add the remaining 1/4 cup olive oil and season with the salt and black pepper. Spread on a sheet pan and broil directly under the flame until the ingredients are evenly charred.
- Meanwhile, remove the stems and seeds from the chipotles and anchos and soak in hot water until soft. Drain and set aside.
- Toast the coriander and cumin seeds in a dry skillet until lightly toasted and aromatic. Remove the garlic from the oil (reserve the oil for another use) and combine with the chiles, tomatoes, onions, poblanos, coriander and cumin seeds, oregano, sugar, lime zest, lime juice and cilantro in a food processor. Pulse a few times until the desired consistency is reached.