Reed Fire Roasted Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 medium fresh on vine tomatoes, halved8 cherry size sun ripened tomatoes2 jalapeno peppers1/2 Pablano pepper1/2 Anaheim pepper4 large garlic cloves, unpeeled1 tbsp olive oil1/2 large Spanish onion, diced3/4 cup finely chopped cilantrojuice of 1/2 lime2 tbsp apple cider vinegar1 tbsp sea salt1 tsp concentrated hickory smoke flavor
1. Wash off all vegetables and take off skin of the onion.
2. Use grill pan on stove and let warm up on medium high heat.
3. Meanwhile, rub the tomatoes with olive oil and place on grill pan. The large ones will be ready to turn after about 5 minutes. Look for black marks. After one turn of the tomatoes, roast the peppers (keep one jalapeno pepper fresh for later).
3. Lay roasted veggies on plates to cool.
4. Roast garlic cloves, in their skins, in a small saucepan on medium-low. Let the cloves roast slowly, tossing them frequently, until all sides are a rich, golden brown. The cloves should feel soft in their skins when pressed with a spoon. It may take as long as 15 minutes.
5. When the tomatoes and peppers are cool enough to peel, peel the skin off of the tomatoes and peel any burnt skin off of the peppers. Drain the tomatoes of juice and remove any seeds. Take the stems off the peppers and clean out the seeds. Finely dice both tthe roasted and non-roasted peppers. Peel and crush the roasted garlic. Dice the onion and chop the cilantro.
6. Put into the blender with rest of the ingredients and blend until desired consistency is reached.
7. Put in the refrigerator to marinate for at least a few hours.
Number of Servings: 4
Recipe submitted by SparkPeople user DGLILBIT.
2. Use grill pan on stove and let warm up on medium high heat.
3. Meanwhile, rub the tomatoes with olive oil and place on grill pan. The large ones will be ready to turn after about 5 minutes. Look for black marks. After one turn of the tomatoes, roast the peppers (keep one jalapeno pepper fresh for later).
3. Lay roasted veggies on plates to cool.
4. Roast garlic cloves, in their skins, in a small saucepan on medium-low. Let the cloves roast slowly, tossing them frequently, until all sides are a rich, golden brown. The cloves should feel soft in their skins when pressed with a spoon. It may take as long as 15 minutes.
5. When the tomatoes and peppers are cool enough to peel, peel the skin off of the tomatoes and peel any burnt skin off of the peppers. Drain the tomatoes of juice and remove any seeds. Take the stems off the peppers and clean out the seeds. Finely dice both tthe roasted and non-roasted peppers. Peel and crush the roasted garlic. Dice the onion and chop the cilantro.
6. Put into the blender with rest of the ingredients and blend until desired consistency is reached.
7. Put in the refrigerator to marinate for at least a few hours.
Number of Servings: 4
Recipe submitted by SparkPeople user DGLILBIT.
Nutritional Info Amount Per Serving
- Calories: 79.9
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,757.3 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.5 g
- Protein: 1.9 g
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