Red-Ribbon Roasted Salsa

Red-Ribbon Roasted Salsa

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    3 h
feistykitty
Recipe by  feistykitty

“This recipe originated from a recipe that was supposed to duplicate that of my favorite Mexican restaurant. I've heavily modified the original recipe and like this variation SO much more! It's relatively easy. This makes a medium-hot salsa. I've named it 'Red-Ribbon' because it took second place at my company salsa competition last Cinco de Mayo (lost first in a tie-breaker!).”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. 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.
  2. Preheat an outdoor grill for high heat and lightly oil the grate.
  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.
  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.
  5. Refrigerate until flavors have blended, at least 2 hours to overnight.

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Review (1)

Rate This Recipe
allbookedupnmt
2

allbookedupnmt

This has fabulous flavor! I did have to alter a little to suit what I had on hand. I only had 3 chipotle peppers, so I did add some jalapenos because we like it spicy (and spicy it is!! We're breathing fire over here!). I also added a can of tomatoes with green chilies because I was short on tomatoes. I bet it would be even better with all fresh tomatoes. Thanks for an awesome recipe. It's going to be a regular around here now.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 16 cal
  • < 1%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 3.7 g
  • 1%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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