Roasted Salsa Recipe

Name: Roasted Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 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; 1/4 teaspoon black pepper; 1 teaspoon sugar; 1 1/2 teaspoons lemon juice

Servings: persons

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
1/4 teaspoon black pepper
1 teaspoon sugar
1 1/2 teaspoons lemon juice

1
Place the chilies in a small bowl and cover with boiling water.
2
Soak for 20 minutes.
3
Drain, remove and discard stems and set chilies aside.
4
Preheat broiler.
5
Place tomatoes, onions and garlic in a bowl, add oil, salt and pepper and toss.
6
Place vegetables on a pan lined with foil and broil about 6 inches from heat, until browned, about 8 minutes.
7
Blend the vegetables and chilies in a blender until smooth.
8
Add sugar and lemon juice and blend until combined.
9
Season to taste with salt and serve.

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 10 ingredients. The key ingredients include: 1 dried pasilla chili (see note), 2 dried chipotle chilies, 8 plum tomatoes, halved, 2 small onions, peeled and halved, and more.

Yes, Roasted Salsa falls under the Snacks & Appetizers 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 Salsa

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