Roasted Chipotle Garlic Salsa

Salsa is my love language. I’ll take it anyway I can get it. Bean, corn, green, red, spicy, sweet, chunky or blended – its hard for me to narrow it down to one favorite because I don’t have a favorite child. ┬áDelicious as a chip dip, perfect as a meat marinade, and the best flavor-enhancer to any simple dish.

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The idea for this salsa came from one of the cooking goals I made for myself this year which is to use one new cooking technique and one new ingredient every month. This fun little task forces me to get creative and explore my options. This month, my little endeavor lead me to make a roasted garlic chipotle salsa. I had never roasted tomatoes or garlic before and I had never cooked with chipotles – so this was an exciting recipe to create.

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This salsa turned out to be pretty bangin’ and I can’t wait to make it again. The deep, smoky-heat flavor of the chipotle sang in unison with the buttery roasted garlic and tomatoes. A dash of raw cane sugar balanced out the acidity of the tomatoes and the addition of traditional Mexican / southwestern spices set this salsa over the MOON.

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What you need:

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Not pictured: onions and garlic. I was trying to be fancy and the onions, garlic, and most of the tomatoes were already roasting

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  • 4 vine ripened tomatoes, halved
  • 1/2 red onion, sliced
  • 1/2 sweet yellow onion, sliced
  • 1 jalapeno, halved
  • 7oz of chipotle peppers in adobo
  • 4 cloves garlic, peeled
  • 2 tablespoons raw cane sugar
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1 tablespoon chili powder
  • Cilantro, to taste + garnish
  • Olive Oil (for drizzling roasted veggies)

Directions

  • Preheat oven to 375 F
  • Place tomato halves, onion slices, and jalapeno halves on sheet cut side up, drizzle with olive oil
  • With a separate foil sheet, create a “packet” and place the 4 garlic cloves in the packet, drizzle with olive oil and seal – place packet on pan with tomatoes, onions and jalapenos
  • Roast for 20 mins and broil for 3-5, or until edges of the veggies start to get brown
  • Transfer all veggies and garlic to a blender and pulse until no large chunks are visible
  • Add in chipotle peppers (with the “juice”), sugar, salt, garlic powder, onion powder, cumin, chili powder and cilantro, pulse again until well blended
  • Transfer salsa into jars for storing or enjoy right away!
  • ENJOY!

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If anyone needs me, I’ll be drinking this salsa with a straw – I can’t get eat it fast enough.

Cheers,

Food Gal Al

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