1 medium dried guajillo chile pepper, soaked in boiling water until softened, and then drained
1-2 chipotles in adobo sauce (canned)
1/2 c cilantro, roughly chopped
Instructions
Heat oven to 400F degrees. Now gently tossed the tomatoes,
onions, garlic, and salt with the olive oil in a large bowl. After
they are nicely coated arrange in a single layer, tomatoes cut-
side facing up, across a parchment-lined baking sheet. Roast in
the oven for 25-30 minutes or until the tomatoes start to
collapse and the onions begin to caramelize a bit. Remove from
the oven.
Puree the chiles (both the guajillo and chipotles) with the roasted
garlic and two roasted tomato halves. Chop the remaining
tomatoes by hand (once they've cooled a bit). Chop and add the
onions as well. Season with salt and stir in the cilantro.
Originally Submitted
5/3/2009
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