Smoky Tomato Chili Salsa Recipe

Name: Smoky Tomato Chili Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Pumpkin seeds; 20 pieces Good ripe tomatoes--campanile, kumamoto or roma. Roma is fine; 2 pieces Dried Guajillo Chili; 3 cups New Mexico dried chili (the small red common one); 5 piece Dried chipotle chile (not in adobo sauce-that will change the flavor); 1/4 cup White vinegar; 1 packet Chicken stock, condensed; 1 bunch Cilantro; 1 tablespoon Sea salt; 2 piece Dried habanero chili

Servings: persons

1 cup Pumpkin seeds
20 pieces Good ripe tomatoes--campanile, kumamoto or roma. Roma is fine
2 pieces Dried Guajillo Chili
3 cups New Mexico dried chili (the small red common one)
5 piece Dried chipotle chile (not in adobo sauce-that will change the flavor)
1/4 cup White vinegar
1 packet Chicken stock, condensed
1 bunch Cilantro
1 tablespoon Sea salt
2 piece Dried habanero chili

1
Cook the dried chilis with vinegar, salt, a slight amount of sugar (I use stevia) and some water.
2
Meanwhile, cut romas in half and put cut side down on a baking sheet. Put them under the broiler until blistered and skin is partially blackened.
3
Roast pepitas in a skillet over low heat, or in the oven on low heat. Watch carefully so they're toasted, not burnt.
4
Taste chili/vinegar mixture for balance, and add tomatoes.
5
Puree in blender (careful with the heat). Slowly add pumpkin seeds. You want a burnt orange color, and slightly thick consistency.
6
Add chopped cilantro and adjust salt. Serve with chips of vegetables.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup Pumpkin seeds, 20 pieces Good ripe tomatoes--campanile, kumamoto or roma. Roma is fine, 2 pieces Dried Guajillo Chili, 3 cups New Mexico dried chili (the small red common one), and more.

Yes, Smoky Tomato 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.

Smoky Tomato Chili Salsa

How did you like this recipe?

Frequently Asked Questions