Roasted Salsa


  • 1 dried pasilla chili (see note)
  • 2 dried chipotle chilies
  • 8 plum tomatoes, halved
  • 2 small onions, peeled and halved
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon black pepper
  • 1 teaspoon sugar
  • 1 ½ teaspoons lemon juice
  • Nutritional Information
    • Nutritional analysis per serving (16 servings)

      26 calories; 1 gram fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 147 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 2 cups


  1. Place the chilies in a small bowl and cover with boiling water. Soak for 20 minutes. Drain, remove and discard stems and set chilies aside.
  2. Preheat broiler. Place tomatoes, onions and garlic in a bowl, add oil, salt and pepper and toss. Place vegetables on a pan lined with foil and broil about 6 inches from heat, until browned, about 8 minutes.
  3. Blend the vegetables and chilies in a blender until smooth. Add sugar and lemon juice and blend until combined. Season to taste with salt and serve.
  • Chilies are available through Adriana’s Caravan.

35 minutes

You Might Also Like