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Roasted-Chipotle Salsa

Yield 3 1/2 cups salsa (serving size: 1/4 cup).
"This salsa has a rich, strong, tangy flavor. It can be stored in the refrigerator for up to a week and can be doubled easily." --CL Reader

Ingredients

  • 1 1/2 cups chopped onion
  • 3 medium tomatoes
  • 6 garlic cloves, unpeeled
  • 1/4 cup balsamic vinegar
  • 1/4 cup lime juice
  • 1/4 cup water
  • 1 tablespoon vegetable oil
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/3 cup canned chipotle chiles in adobo sauce, undrained.

Nutrition Information

  • calories 27
  • caloriesfromfat 35 %
  • fat 1.1 g
  • satfat 0.2 g
  • monofat 0.3 g
  • polyfat 0.6 g
  • protein 0.6 g
  • carbohydrate 4.3 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 46 mg
  • calcium 11 mg

How to Make It

  1. Preheat broiler.

  2. Place the first 3 ingredients on a baking sheet; broil for 20 minutes or until blackened, stirring often. Remove garlic cloves; squeeze to extract garlic pulp. Discard skins.

  3. Place onion, tomatoes, and garlic in a food processor; add the remaining ingredients, and process until smooth. Serve warm or at room temperature with baked tortilla chips.