Roasted Garlic and Chipotle Salsa
This spicy, smoky salsa is thickened with a toasted corn tortilla. Tina Williams serves it with simple quesadillas made with white cheddar cheese and corn tortillas. The salsa will keep for about a week in the refrigerator.
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- Calories: 37
- Calories from fat: 17%
- Protein: 1.4g
- Fat: 0.7g
- Saturated fat: 0.1g
- Carbohydrate: 7.8g
- Fiber: 1.9g
- Sodium: 13mg
- Cholesterol: 0.0mg
- 1 head garlic
- 4 tomatoes (about 8 oz. each), rinsed, stemmed, and cored
- 3 dried New Mexico or California chilies (about 5 in. long), rinsed, stemmed, seeded, and coarsely chopped
- 2 dried chipotle chilies (about 1 in. long), stemmed
- 1 corn tortilla (about 6 in.)
- 1 cup fresh cilantro sprigs, rinsed
- 3 tablespoons lime juice
- 1/2 cup diced red onion
- 1. Cut garlic in half crosswise and wrap both halves in one piece of foil. Cut three of the tomatoes in half crosswise and place, cut side up, on a 12- by 15-inch baking sheet. Bake garlic and tomatoes in a 400° regular or convection oven until garlic is soft when squeezed (unwrap to test) and tomatoes are shriveled, about 45 minutes. Dice remaining tomato and reserve.
- 2. Meanwhile, place dried New Mexico and chipotle chilies in a small bowl and add 1 cup boiling water. Let stand until chilies are soft, about 10 minutes.
- 3. In an 8- to 10-inch nonstick frying pan over high heat, cook tortilla, turning once, until crisp and browned on both sides, 3 to 4 minutes total. When cool enough to handle, break into 2-inch pieces.
- 4. When garlic is cool enough to handle, squeeze cloves from skin into a blender or food processor; discard skin. Add roasted tomatoes, chilies and soaking water, tortilla, cilantro, and lime juice. Whirl until smooth. Stir in onion and reserved diced tomato. Add salt to taste.
- Nutritional analysis per 1/4 cup.
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