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Recipe from: Angie Tee
Pan Roasted tomato Salsa is a great dip. It's packed with the wonderful aromatic flavors. Made with fresh ingredients, namely, tomatoes, ancho chili, onion and seasoned with lots of chop coriander, and freshly squeezed lime juice. Yummy!
3 dried ancho chiles, washed and dried
4 ripe tomatoes, peeled, seeded, and quartered
2 cloves garlic, peeled
1 yellow onion, peeled and quartered
2 tablespoons olive oil
3 tablespoons chopped fresh cilantro
freshly squeezed lime juice — about ½ lime
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
sea salt, to taste
freshly ground black pepper
Heat the olive oil in a large cast-iron pan on medium to high heat and roast the chilies, tomatoes, garlic, and onion until golden brown in color, about 8 to 10 minutes. Let cool slightly and mix in the coriander and blend to a coarse purée. Season the salsa with lime juice, cumin, paprika, sea salt and pepper.