Roasted Garlic and Chipotle Salsa

Name: Roasted Garlic and Chipotle Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mexican
Ingredients: 3 dried New Mexico or California chilies (about 5 in. long), rinsed, stemmed, seeded, and coarsely chopped; 2 dried chipotle chilies (about 1 in. long), stemmed; 237 milliliters fresh cilantro sprigs, rinsed; 1 corn tortilla (about 6 in.); 1 head garlic; 3 Tbsps lime juice; 118 milliliters diced red onion; 3 servings Salt; 907 grams tomatoes (about each), rinsed, stemmed, and cored

The recipe Roasted Garlic and Chipotle Salsan is ready in around 45 minutes and is definitely a super gluten free and vegan option for lovers of Mexican food. This recipe serves 3. One portion of this dish contains approximately 5g of protein, 1g of fat, and a total of 111 calories. Head to the store and pick up tomatoes, chipotle chilies, corn tortilla, and a few other things to make it today. Not a lot of people really liked this hor d'oeuvre.

Instructions

Cut garlic in half crosswise and wrap both halves in one piece of foil.

Ingredients you will need

Garlic

Wrap

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Aluminum Foil

Cut three of the tomatoes in half crosswise and place, cut side up, on a 12- by 15-inch baking sheet.

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Tomato

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Baking Sheet

Bake garlic and tomatoes in a 400 regular or convection oven until garlic is soft when squeezed (unwrap to test) and tomatoes are shriveled, about 45 minutes. Dice remaining tomato and reserve.

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Tomato

Garlic

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Oven

Meanwhile, place dried New Mexico and chipotle chilies in a small bowl and add 1 cup boiling water.

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Chipotle Chiles

Water

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Bowl

Let stand until chilies are soft, about 10 minutes.

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Chili Pepper

In an 8- to 10-inch nonstick frying pan over high heat, cook tortilla, turning once, until crisp and browned on both sides, 3 to 4 minutes total. When cool enough to handle, break into 2-inch pieces.

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Tortilla

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Frying Pan

When garlic is cool enough to handle, squeeze cloves from skin into a blender or food processor; discard skin.

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Clove

Garlic

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Food Processor

Blender

Add roasted tomatoes, chilies and soaking water, tortilla, cilantro, and lime juice. Whirl until smooth. Stir in onion and reserved diced tomato.

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Lime Juice

Cilantro

Tomato

Tortilla

Chili Pepper

Onion

Water

Add salt to taste.

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Salt

Equipment

Ingredients

Servings:

dried New Mexico or California chilies (about 5 in. long), rinsed, stemmed, seeded, and coarsely chopped 2

dried chipotle chilies (about 1 in. long), stemmed 237milliliters

fresh cilantro sprigs, rinsed 1

corn tortilla (about 6 in.)1head

garlic 3Tbsps

lime juice 118milliliters

diced red onion 3servings

Salt 907grams

tomatoes (about each), rinsed, stemmed, and cored

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Sandhi Sanford and Benedict Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 65 dollars.