Dried Chile Salsa
Photo: Charles Walton; Styling: Mary Lyn Hill
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Amount per serving
- Calories: 38
- Fat: 1.5g
- Cholesterol: 0.0mg
- Sodium: 204mg
- 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
- 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.
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Dried Chile Salsa Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads, Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic
- CUISINE: Authentic, American, Southwest, Mexican
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Meatless, Gluten-Free
- COOKING METHOD: Food Processor, Bake
- OCCASION: Cinco de Mayo, July 4th, Labor Day, Memorial Day
- PUBLICATION: Southern Living
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