Roasted Tomato and Three-Chile Salsa

Roasted Tomato and Three-Chile Salsa
Photo by Iain Bagwell


  • 10 dried cascabel chiles*
  • 2 tablespoons olive oil
  • 10 dried arbol chiles*, stems removed
  • 1 medium onion, cut crosswise in 4 slices
  • 3 tablespoons fresh lemon juice
  • About 1 ½ tsp. kosher salt
  • 2 medium firm-ripe tomatoes
  • + 2 more ingredients
    • 5 unpeeled garlic cloves
    • 1 canned chipotle chile in adobo sauce*

1. 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. Let cool.

2. Meanwhile...

View full recipe at My Recipes


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