Saturdays are all about potations and grilling here. Saturday I decided to make my favorite salsa that I have been making now for about 10 years, roasted tomato and chipotle.
I have to give credit to Mark Miller for this recipe. His book "The Great Salsa Book" is a must have for anyone who likes making their own salsa.
1/4 cup olive oil1/2 onion chopped
2 lbs Roma tomatoes
4 teaspoons finely minced roasted garlic
1/2 cup chopped cilantro
4 chipotle chiles
1/4 cup red wine vinegar
1 tblspn salt
1 teaspoon sugar
Blacken the tomatoes. Sautee the onions until caramelized, about 10 minutes. Transfer the onion and half the tomatoes and the garlic to a food processor and pulse to chop but not pureed. Add the cilantro and chipotle chiles and pulse again. Peel seed and chop the remaining tomatoes and fold together with olive oil, vinegar, salt and sugar.
This salsa, as is the case with just about anything made from tomatoes, is better when made the night before and allowed to sit overnight in the refrigerator.
No comments:
Post a Comment