Roasted Chipotle Tomato Salsa

The thing that makes this salsa unique is the charring of the vegetables before blending. This can be done over a skillet or with a pair of tongs over an open flame. I really liked how it amplified the smokey flavor of the chipotle peppers. I used several toasted Puya chiles which aren’t too spicy and have a fruity, chocolatey flavor. This salsa is the perfect balance between smoky, spicy and sweet. It’s also really simple and goes with so many different tex-mex dishes. I could see it going well with eggs but I made it for tacos which turned out great!

Roasted Chipotle Tomato Salsa
(Makes 3-4 cups)
Printable Version

Ingredients:

• 2 Puya Chile Peppers, dried
• 5 cloves garlic
• 2 chipotles in adobo
• 7-8 tomatoes
• 1 yellow or white onion, quartered with skin left on
• 1 lime, juice
• 2 tbsp corn oil
• sea salt to taste
• 1/2 cup cilantro, chopped

Directions:

1. In a heavy bottomed pan, place whole garlic, puya chiles, onion, and tomato (with skins) and roast until charred on all sides. Another option is to hold the pieces over an open flame until charred, about 5-10 minutes.
2. Remove from heat, letting cool slightly before peeling off skins.
3. Loosely chop the tomatoes and onions.
4. Add the tomatoes, onion, garlic, chipotle in adobo, and puya chiles into a food processor. Blend until coarsely pureed.
5. Stir in the chopped cilantro, lime and corn oil. Add salt, taste and adjust seasonings.