Red-Ribbon Roasted Salsa

Plenty of rehydrated chipotle peppers will make this salsa hot and smoky. Grill the tomatoes to concentrate their flavor.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 16 Calories

Ingredients

• 2 teaspoons salt
• 2 tablespoons white vinegar
• 12 roma (plum) tomatoes
• 1 pinch ground black pepper, or to taste
• 2 cloves garlic, or more to taste
• 1 lime, juiced, or more to taste
• 10 dried chipotle peppers
• 0.25 yellow onion, coarsely chopped

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat and lightly oil the grate.

Step 2

Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.

Step 3

Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.

Step 4

Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.

Step 5

Refrigerate until flavors have blended, at least 2 hours to overnight.