Roasted Tomato and Three-Chile Salsa
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.
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.
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.
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.
Reserving oil in pan, transfer chiles to a small, deep bowl and pour 2 cups boiling water on top.
Let stand until chiles are softened, about 20 minutes. Discard 1 cup liquid.
Whirl chiles and remaining liquid with chipotle in a food processor until very smooth.
Cut tomatoes and onion into chunks. Peel garlic.
Add vegetables to chile pure and pulse until nearly smooth.
Reheat oil in pan over medium-high heat.
Add chile mixture and bring to a simmer, stirring. Cook, stirring, for about 3 minutes to blend flavors.
Pour salsa into a bowl and let cool. Stir in lemon juice and season to taste with salt.
*Buy in your supermarket's international foods aisle or at a Latino market.
Make ahead: Chill airtight up to 1 week.
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.
Francis Ford Coppola Oregon Pinot NoirGrown in an appellation that experiences cool summers and mild winters, this Pinot Noir offers an exciting contrast to Coppola's California bottling, expressing a more delicate tannin structure and higher acidity that makes it elegant and well-proportioned. This wine reflects the essence of the appellation and flavors that make Oregon Pinot Noir so desirable.Light and stylish, the palate presents a freshly pickedquality, lively acidity, and well-balanced oak sweetness.This vintage is fruit forward with a satiny supple textureand ripe tannins. Thanks to careful barrel selection, notesof grilled almonds and toasted bread are beautifullyintegrated into the flavor matrix.