Ingredients

How to make it

  • Heat a large skillet over medium-high and add the chili pieces. Toast until fragrant, about 2 minutes.
  • Pour into a small bowl and add the sundried tomatoes.
  • Cover the peppers and sundried tomatoes with boiling water, cover and let stand 30 minutes.
  • Meanwhile, heat the broiler to high and line 2 baking sheets with parchment.
  • Spread the tomatoes out in one layer and broil for 10 minutes, stirring once halfway through. Set aside.
  • Drain the soaking mixture, reserving ¼ cup of the liquid, and add the chilies and dried tomatoes to a food processor with the tomatoes, jalapeno powder, garlic and salt.
  • Pulse to chop finely, but do not puree - this is a “rustic” salsa.
  • Pour the mixture into a large pot and add reserved chili-soaking liquid.
  • Bring to a boil and cook 5 minutes. Remove from heat and stir in the lime juice.
  • Ladle into jars and process in a waterbath for 20 minutes.

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  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 21.4
    Total Fat: 0.2 g
    Cholesterol: 0.0 mg
    Sodium: 76.1 mg
    Total Carbs: 4.5 g
    Dietary Fiber: 1.0 g
    Protein: 0.8 g
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