Roasted Tomato Chipotle Puree
January 24th, 2007 by hungrybastard
This is a great alternative to your standard salsa. I frequently do this with Fish Tacos.
Ingredients:
- 2 large tomatoes
- 2 jalapeño peppers
- 1 white onion halved
- 4 cloves of garlic peeled
- small can chipolte peppers in abado sauce
- smidge of olive oil
Directions:
- Preheat oven to broil high.
- Set tomatoes, peppers, garlic and onion halves on a cookie sheet or broiler pan.
- Lightly brush vegetables with olive oil.
- Broil on high for 3-5 minutes on each side being careful to turn before exposed side is blackened.
- Add everything you just roasted, 2-3 of the chipotle peppers and about a tablespoon of the abado sauce to your food processor or blender and puree until smooth.
- Refrigerate until cooled or until you are ready to use it.
- I’m sure results will vary but it seems to keep for about 4-5 days for me.