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Charred Tomato Salsa

10

40

Hickory

Fiery tomatoes create a unique and memorable salsa to top your tacos or serve with chips.

6

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  • 3 Whole dried red cayenne peppers

  • 1 Large tomatoes

  • 1 Clove garlic

  • 1 Small Onion, halved

  • 1/2 Can Chipotle Chili in Adobe, seeded, with 2 tsp of sauce

  • 2 Tablespoon cilantro, finely chopped

  • 1/2 Tablespoon fresh squeezed lime juice

  • salt and pepper

  • 1

    Cover the dried red chiles with boiling water and let stand until softened, about 30 minutes. Drain well. Discard the stems and seeds and finely chop the chiles.

    • 3 Whole dried red cayenne peppers

  • 2

    When ready to cook, set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.

  • 3

    Place the tomato, stem side down, in the center of the grill. Cover and cook, turning occasionally, until softened and charred all over, about 10 minutes.

    • 1 Large tomatoes

  • 4

    Meanwhile, thread the garlic clove and onion onto a skewer. Place the skewer at the edge of the fire, where it is cooler. Cover and cook, turning, until lightly browned and just softened, about 8 minutes. core and peel the tomato.

    • 1 Clove garlic

    • 1 Small Onion, halved

  • 5

    In a blender, combine the tomato with the reconstituted chiles, grilled garlic and onion, chipotle and adobo sauce, cilantro and lime juice; puree until smooth. Scrape the salsa into a bowl and season with salt and pepper.

    • 1/2 Can Chipotle Chili in Adobe, seeded, with 2 tsp of sauce

    • 2 Tablespoon cilantro, finely chopped

    • 1/2 Tablespoon fresh squeezed lime juice

    • As Needed salt and pepper

  • 6

    The salsa can be refrigerated overnight. Bring to room temperature before serving. Enjoy!

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