Roasted Tomato and Three-Chile Salsa

Name: Roasted Tomato and Three-Chile Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mexican
Ingredients: 10 dried arbol chiles*, stems removed; 10 dried cascabel chiles; 1 canned chipotle chile in adobo sauce; 5 unpeeled garlic cloves; 2 teaspoons About kosher salt; 3 Tbsps fresh lemon juice; 2 Tbsps olive oil; 1 medium onion, cut crosswise in 4 slices; 2 mediums firm-ripe tomatoes

Roasted Tomato and Three-Chile Salsa might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 1g of protein, 3g of fat, and a total of 53 calories. This recipe serves 10. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have garlic cloves, onion, firm-ripe tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free, whole 30, and vegan diet.

Instructions

Preheat broiler and set a rack 3 in. from heating element. Line a large rimmed baking pan with foil and put tomatoes, onion, and garlic in it. Broil the vegetables, turning as needed, until browned in spots all over, 15 to 20 minutes; transfer to a bowl as done.

Ingredients you will need

Vegetable

Tomato

Garlic

Onion

Equipment you will use

Baking Pan

Broiler

Bowl

Aluminum Foil

Let cool.

Meanwhile, wipe dried chiles clean with a damp cloth. Pull out and discard seeds and stems from cascabels (break chiles open a bit if needed). Turn on fan over stove.

Ingredients you will need

Dried Chili Pepper

Chili Pepper

Seeds

Equipment you will use

Stove

Heat olive oil in a large frying pan over medium-high heat, add cascabel and arbol chiles, and cook, turning often with a slotted spoon, until slightly softened and darkened in spots, 1 to 2 minutes.

Ingredients you will need

Arbol Chile

Olive Oil

Equipment you will use

Slotted Spoon

Frying Pan

Reserving oil in pan, transfer chiles to a small, deep bowl and pour 2 cups boiling water on top.

Ingredients you will need

Chili Pepper

Water

Cooking Oil

Equipment you will use

Bowl

Frying Pan

Let stand until chiles are softened, about 20 minutes. Discard 1 cup liquid.

Ingredients you will need

Chili Pepper

Whirl chiles and remaining liquid with chipotle in a food processor until very smooth.

Ingredients you will need

Chipotle Chiles

Chili Pepper

Equipment you will use

Food Processor

Cut tomatoes and onion into chunks. Peel garlic.

Ingredients you will need

Tomato

Garlic

Onion

Add vegetables to chile pure and pulse until nearly smooth.

Ingredients you will need

Vegetable

Chili Pepper

Reheat oil in pan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chile mixture and bring to a simmer, stirring. Cook, stirring, for about 3 minutes to blend flavors.

Ingredients you will need

Chili Pepper

Pour salsa into a bowl and let cool. Stir in lemon juice and season to taste with salt.

Ingredients you will need

Lemon Juice

Salsa

Salt

Equipment you will use

Bowl

*Buy in your supermarket's international foods aisle or at a Latino market.

Make ahead: Chill airtight up to 1 week.

Equipment

Ingredients

Servings:

dried arbol chiles*, stems removed 10

dried cascabel chiles 1

canned chipotle chile in adobo sauce 5

unpeeled garlic cloves 2teaspoons

About kosher salt 3Tbsps

fresh lemon juice 2Tbsps

olive oil 1medium

onion, cut crosswise in 4 slices 2mediums

firm-ripe tomatoes

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired 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. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.