Don't know about you but we are crazy about chips and salsa. It is an addictive little snack that is great at any get-together. here is our favorite recipe that has the same basic ingredients of any other salsa, but it is how this one is prepared that makes it special.
One thing we love about this recipe is that it calls for chipotle in adobo. The chipotle peppers in adobo add a nice smokey taste to the roasted tomatoes, garlic and onions. It also has roasted jalapeno peppers, so if you like your salsa with a kick this has got it. Chipotle is optional and you can play with any other types of peppers to add just the right amount of heat for your palate. Preheat the oven, get the chips and salsa like there is no tomorrow.
Charred Tomato Salsa
- 2 tablespoons Olive Oil
- 2 teaspoons Minced Garlic
- 2 Jalapeno or other small Green Chili Peppers
- 1 lb Ripe Plum Tomatoes
- 1 small Red Onion, thickly sliced
- 2 cups corn (roasted)
- 1 Chipotle in Adobo, deseeded (optional)
- Small handfull of Fresh Cilantro
- 1/2 teaspoon Salt
- Juice of 1 Lime
Heat the broiler on high. Toss the Onion, Tomatoes and Minced Garlic with olive oil. Place the mixture on a sprayed sheet pan and place in the oven. Cook until the skin on the Tomato is charred. Remove from the oven and let cool. Toss the Jalapeno with a little Olive Oil and char under the broiler until the skin bubbles and is black. Place peppers in a plastic bag and let steam for a few minutes. When Peppers are cool to the touch remove the skins and the seeds. When everything is cool place all ingredients in a food processor, this may be done in batches if needed, pulse until the desired texture is achieved. Adjust seasonings and serve with chips.
I hope you enjoy this as much as I do. Happy eating!!!