Roasted Garlic And Chipotle Salsa

1. 1

   Cut garlic in half crosswise and wrap both halves in one piece of foil. Cut three of the tomatoes in half crosswise and place, cut side up, on a 12- by 15-inch baking sheet. Bake garlic and tomatoes in a 400u00b0 regular or convection oven until garlic is soft when squeezed (unwrap to test) and tomatoes are shriveled, about 45 minutes. Dice remaining tomato and reserve.

2. 2

   Meanwhile, place dried New Mexico and chipotle chilies in a small bowl and add 1 cup boiling water. Let stand until chilies are soft, about 10 minutes.

3. 3

   In an 8- to 10-inch nonstick frying pan over high heat, cook tortilla, turning once, until crisp and browned on both sides, 3 to 4 minutes total. When cool enough to handle, break into 2-inch pieces.

4. 4

   When garlic is cool enough to handle, squeeze cloves from skin into a blender or food processor; discard skin. Add roasted tomatoes, chilies and soaking water, tortilla, cilantro, and lime juice. Whirl until smooth. Stir in onion and reserved diced tomato. Add salt to taste.

5. 5

   Nutritional analysis per 1/4 cup.

* Per serving · 4 servings · Values may vary.

No additional tips available.