Recipe

Roasted Garlic And Chipotle Salsa Recipe

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Ingredients

4 tomatoes (about 8 oz. each), rinsed, stemmed, & cored
2 dried chipotle chilies (about 1 in. long), stemmed
1 head garlic
3 tbsps lime juice
Salt
1/2 c sliced red onion
1 c fresh cilantro sprigs, rinsed
1 corn tortilla (about 6 in.)
3 dried New Mexico or California chilies (about 5 in. long), rinsed, stemmed, seeded, & coarsely sliced

Directions

Step #1 Cut garlic in half crosswise & wrap both halves in one piece of foil wrap.
Step #2 Cut three of the tomatoes in half crosswise & place, cut side up, on a 12- by 15-inch baking sheet.
Step #3 Bake garlic & tomatoes in a 400° regular or convection oven until garlic is soft when squeezed (unwrap to test) & tomatoes are shriveled, about 45 mins.
Step #4 Dice remaining tomato & reserve.
Step #5 Meanwhile, place dried New Mexico & chipotle chilies in a small bowl & add 1 c boiling water.
Step #6 Let stand until chilies are soft, about 10 mins.
Step #7 In an 8- to 10-inch nonstick frying pan over high heat, until crisp & browned on both sides, cook tortilla, turning once, 3 to 4 mins total.
Step #8 When cool enough to handle, break into 2-inch pieces.
Step #9 When garlic is cool enough to handle, squeeze cloves from skin into a mixer or food processor/blender; discard skin.
Step #10 Add roasted tomatoes, tortilla, chilies & soaking water, cilantro, & lime juice.
Step #11 Whirl until smooth.
Step #12 Stir in onion & reserved sliced tomato.
Step #13 Add salt to taste.
Step #14 Nutritional analysis per 1/4 c.
Enjoy the Roasted Garlic & Chipotle Salsa recipe

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