Roasted Garlic and Chipotle Salsa

Roasted Garlic and Chipotle Salsa
Photo by James Carrier

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
  • 1 cup fresh cilantro sprigs, rinsed
  • 1 corn tortilla (about 6 in.)
  • Salt
  • 4 tomatoes (about 8 oz. each), rinsed, stemmed, and cored
  • 3 tablespoons lime juice
  • + 2 more ingredients
    • 1 head garlic
    • ½ cup diced red onion

1. Cut garlic in half crosswise and wrap both halves in one piece of foil. Cut three of the tomatoes in half crosswise and place, cut side up, on a 12- by 15-inch baking sheet. Bake garlic and tomatoes in a 400° regular or convection oven until garlic is soft when squeezed (unwrap to test) and to...

View full recipe at My Recipes

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