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Roasted Salsa

Cummulative Rating
N/A
Servings
Makes about 2 cups.
Difficulty
Medium
Ingredients

4 tomatoes
1 red bell pepper
2 medium garlic cloves
1 jalapeno
2 shallots, chopped
1 dried chipotle, hydrated
1/2 teaspoon dried oregano
1 teaspoon lime juice
1/2 teaspoon cumin
Salt
Directions
Roast tomatoes, bell pepper, garlic and jalapeno under broiler until blackened all over.

Transfer vegetables to a bowl and cover with plastic wrap for about 30 minutes.

Peel skins and remove seeds and ribs from bell pepper and jalapeno. Peel garlic. For added flavor, leave blackend skins on tomatoes.

Place all ingredients in a food processor and pulse until coarsely chopped.

Refrigerate for about 2-4 hours before serving to allow flavors to blend thoroughly.
Tips
To hydrate the chipotle, just place dried pepper in about 1/4 cup of boiling water. Set aside for about 10 minutes until soft.
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