Roasted Tomato and Chipotle Salsa
The silky texture of this puréed sauce belies the kick of its chipotle and cascabel peppers, which are similar in heat to cayenne. Serve it with chips or crudités.
Recipe information
Yield
makes about 3 1/2 cups
Ingredients
3 dried chipotle peppers
2 dried cascabel peppers
2 cups boiling-hot water
4 medium tomatoes, halved
1/2 small white onion, coarsely chopped
1/4 cup loosely packed fresh cilantro
1 cup soybean oil
1 teaspoon coarse salt
Preparation
Step 1
Preheat the broiler. Put peppers into the hot water; cover, and let stand until soft, about 15 minutes. Discard stems.
Step 2
Put tomatoes onto a baking sheet. Broil tomatoes, turning once, until blackened, about 4 minutes per side.
Step 3
Puree peppers, tomatoes, onion, and cilantro in a food processor until smooth. With the machine running, pour in the oil in a slow, steady stream. Season with salt. The salsa can be refrigerated in an airtight container up to 5 days. Serve warm or at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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