Roasted Chili Salsa Recipe

Name: Roasted Chili Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 dried pasilla (negro) chili pepper, sliced or broken in half, all seeds removed (see Kitchen Tips); 1 dried ancho or mulato chili pepper, sliced or broken in half, all seeds removed (see Kitchen Tips); 2 dried Anaheim (California) chili peppers, sliced or broken in half, all seeds removed (see Kitchen Tips); 12 large fresh plum tomatoes, halved, blossom (top) ends removed; 2 small or 1 large onion, peeled and halved; 4 cloves garlic, peeled; 2 tablespoons olive oil; 1 teaspoon kosher salt, plus more to taste if needed; 1/4 teaspoon freshly ground black pepper; 1 teaspoon agave nectar; 11/2 teaspoons fresh lime juice

Servings: persons

1 dried pasilla (negro) chili pepper, sliced or broken in half, all seeds removed (see Kitchen Tips)
1 dried ancho or mulato chili pepper, sliced or broken in half, all seeds removed (see Kitchen Tips)
2 dried Anaheim (California) chili peppers, sliced or broken in half, all seeds removed (see Kitchen Tips)
12 large fresh plum tomatoes, halved, blossom (top) ends removed
2 small or 1 large onion, peeled and halved
4 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste if needed
1/4 teaspoon freshly ground black pepper
1 teaspoon agave nectar
11/2 teaspoons fresh lime juice

1
Bring a kettle of water to a boil and set a large skillet or saucepan over high heat. When it is very hot, add all the dried chilies to the dry pan and cook for 1 minute. Stir and turn with tongs, and cook for 1 more minute, until very fragrant but not burned. They may be slightly blistered. Place the chilies into a small bowl and add enough boiling water to cover. Set aside to soak for 30 to 35 minutes. Drain in a fine-mesh strainer. Remove and discard any stems or slip off any skin that easily slides off the chilies. (For some, the skin will slide off easily, and for some it just won't; leave those stubborn skins just as they are.) Set all of the chilies aside.
2
While the chilies are soaking, preheat the broiler and line an oven-proof pan with aluminum foil. Place the tomatoes, onions, and garlic into a medium-sized bowl. Add the oil, salt, and pepper and toss to coat well. Scatter the vegetables in the pan and broil about 6 inches from the heat, for 8 to 10 minutes, or until browned.
3
Blend the vegetables and chilies in a blender or food processor until smooth. Add the agave nectar and lime juice and blend until combined. Season to taste with salt and serve.
4
Kitchen Tips:
5
Chili peppers are a world unto themselves. Dried chilies can be found in the fresh produce section of most major groceries, health food supermarkets, and through many vendors online. They can be kept in a closed container in the refrigerator for about 3 months without any change in taste.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 dried pasilla (negro) chili pepper, sliced or broken in half, all seeds removed (see Kitchen Tips), 1 dried ancho or mulato chili pepper, sliced or broken in half, all seeds removed (see Kitchen Tips), 2 dried Anaheim (California) chili peppers, sliced or broken in half, all seeds removed (see Kitchen Tips), 12 large fresh plum tomatoes, halved, blossom (top) ends removed, and more.

Yes, Roasted Chili Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Chili Salsa

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