Red-Ribbon Roasted Salsa Recipe - Allrecipes.com
Red-Ribbon Roasted Salsa Recipe
  • READY IN 3 hr

Red-Ribbon Roasted Salsa

Read Review (1)

"This recipe originated from a recipe that was supposed to duplicate that of my favorite Mexican restaurant. I've heavily modified the original recipe and like this variation SO much more! It's relatively easy. This makes a medium-hot salsa. I've named it 'Red-Ribbon' because it took second place at my company salsa competition last Cinco de Mayo (lost first in a tie-breaker!)." —  

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Original recipe makes 12 servings Change Servings
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Directions

  1. Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
  2. Preheat an outdoor grill for high heat and lightly oil the grate.
  3. Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
  4. Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
  5. Refrigerate until flavors have blended, at least 2 hours to overnight.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 3 hrs

Footnotes

  • Cook's Notes:
  • Dried chipotle peppers can usually be found in the Hispanic foods section of a grocery store (I'm in California, so they're easy to find, not sure about the rest of the country!) One bag usually contains about 10 dried peppers.
  • To make the salsa less hot, add more tomatoes or use fewer peppers. Substitute roasted garlic instead of fresh. If using roasted garlic, I generally use a few more cloves. Another idea is to squeeze the juice of one or more limes in to add some zest. To make salsa hotter, use fewer tomatoes or more peppers.
  • If grilling tomatoes isn't an option you can also broil them, but they generally won't blacken quite so much.
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Reviews More Reviews

Aug 25, 2012

This has fabulous flavor! I did have to alter a little to suit what I had on hand. I only had 3 chipotle peppers, so I did add some jalapenos because we like it spicy (and spicy it is!! We're breathing fire over here!). I also added a can of tomatoes with green chilies because I was short on tomatoes. I bet it would be even better with all fresh tomatoes. Thanks for an awesome recipe. It's going to be a regular around here now.

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Nutrition

  • Calories
  • 16 kcal
  • < 1%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 391 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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