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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This salsa is good with everything from chips to fish to chicken. Ingredients:
4 dried anaheim chile peppers |
2 pounds roma tomatoes, halved |
6 garlic cloves, minced |
1 large onion, chopped |
1 tablespoon olive oil |
1 teaspoon salt |
1 teaspoon ground cumin |
2 to 3 tablespoons chopped fresh cilantro |
garnish: fresh cilantro sprigs |
Directions:
1. Remove seeds from peppers. Place peppers in a saucepan with boiling water to cover; let stand 30 minutes. Drain. Peel and coarsely chop peppers.
2. Bake tomato halves in a roasting pan coated with cooking spray at 450° for 20 minutes or until blackened.
3. Sauté garlic and onion in hot oil 3 minutes or until tender.
4. Pulse chopped pepper, tomato halves, onion mixture, salt, and cumin in a food processor until chunky; stir in cilantro. Garnish, if desired.
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