Reed Fire Roasted Salsa
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Reed Fire Roasted Salsa calories by ingredient
Introduction
Adapted from fire roasted recipe Adapted from fire roasted recipeNumber of Servings: 4
Ingredients
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3 medium fresh on vine tomatoes, halved
8 cherry size sun ripened tomatoes
2 jalapeno peppers
1/2 Pablano pepper
1/2 Anaheim pepper
4 large garlic cloves, unpeeled
1 tbsp olive oil
1/2 large Spanish onion, diced
3/4 cup finely chopped cilantro
juice of 1/2 lime
2 tbsp apple cider vinegar
1 tbsp sea salt
1 tsp concentrated hickory smoke flavor
Directions
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.
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