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Smoky Roasted Salsa
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    Smoky Roasted Salsa

  • 3 cloves garlic, peeled
  • 1 medium-size onion, quartered
  • 3 large tomatoes
  • 1 canned chopotle chile in adobo sauce
  • 1/4 cup lime juice
  • 2 tablespoons salad oil
  • 1/4 cup packed fresh cilantro leaves
  • Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (about 10 minutes). Remove from pan and let cool. Cut tomatoes in half crosswise and discard seeds. In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency.
    Makes 3 cups.

    From: Sunset Mexican Cookbook
    Posted By: Stephanie da Silva
    Post Date: Date: Wed, 11 Aug 1993

    *BACK TO SALSA*







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