Roasted Tomato and Tequila Salsa
1
Points®
Temps total: 30 min • Préparation: 20 min • Cuisson: 10 min • Portions: 6 • Difficulté: Facile
Serve the salsa on top of any beef, lamb, chicken or fish dish; or keep it as a stand-alone snack with baked nachos, tortilla chips or pita.This recipe was developed by Chef Corbin Tomaszeki.
Ingrédients
Tomato
1 large
Red bell pepper
1 medium
Garlic
1 clove(s), large
Onion
1 small
Canned chipotle peppers
1 cup(s), chili, diced
Olive oil
1 tbsp(s), extra virgin
Cilantro
½ cup(s), fresh, chopped
Lime
1 medium, juiced
Tequila
1 fl oz
Instructions
1
Cut pepper in half, remove all seeds.
2
Remove skin from onion and cut in half.
3
Place seeded pepper, whole tomato, garlic clove and onion in a skillet, grill or BBQ over medium heat.
4
Dry roast ingredients for 8-10 minutes or until lightly caramelized.
5
Place remaining dry ingredients into blender (chopped chipotle pepper, olive oil, cilantro, lime juice and tequila). Add roasted ingredients once cooked and process everything until smooth (or desired texture).
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