Pasilla Raisin Salsa Recipe

1. 1

   In a small bowl, combine raisins and balsamic vinegar, and set aside, and preheat the broiler.

2. 2

   On a foil-lined baking sheet, place tomatoes skin side up. Broil tomatoes until skins begin to blacken. At that point, place tomatoes in a medium pot with pasillas, salt, and 1 1/2 cups water. Bring to a boil, then reduce to a simmer. Cook 20 minutes, stirring often.

3. 3

   In a dry skillet over medium heat, toast the almonds until pale brown and fragrant. Remove almonds from pan and let cool.

4. 4

   Add vinegar to tomato mixture, and cook briefly. Add toasted almonds and raisin-balsamic mixture. Let cool briefly, then pour mixture into a blender, and carefully blend.

5. 5

   Refrigerate for at least 1 hour before serving to allow flavors to blend. Garnish with scallions, and serve.

* Per serving · 4 servings · Values may vary.

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