- 4 dried Anaheim chile peppers
- 2 pounds Roma tomatoes, halved
- 6 garlic cloves, minced
- 1 large onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 2 to 3 tablespoons chopped fresh cilantro
- Garnish: fresh cilantro sprigs
- calories 38
- fat 1.5 g
- cholesterol 0.0 mg
- sodium 204 mg
How to Make It
Remove seeds from peppers. Place peppers in a saucepan with boiling water to cover; let stand 30 minutes. Drain. Peel and coarsely chop peppers.
Bake tomato halves in a roasting pan coated with cooking spray at 450° for 20 minutes or until blackened.
Sauté garlic and onion in hot oil 3 minutes or until tender.
Pulse chopped pepper, tomato halves, onion mixture, salt, and cumin in a food processor until chunky; stir in cilantro. Garnish, if desired.