Here are two varieties of salsa recipes for your next party.
| 10 |
|
Roma tomatoes, roasted |
| 2 |
|
garlic cloves, peeled, roasted |
| 1 |
|
Anaheim chile pepper, roasted |
| 1 |
|
jalapeño chile pepper, roasted |
| 1 |
|
medium onion, cut into 1/4-inch slices, roasted |
| 2 |
|
tablespoons fresh lime juice |
| 2 |
|
teaspoons olive oil |
| 1/2 |
|
teaspoon salt |
| 1/2 |
|
teaspoon sugar |
| 3 |
|
medium tomatoes, seeded, chopped |
| 1/4 |
|
cup finely chopped red bell pepper |
| 1/4 |
|
cup finely chopped red onion |
| 1 |
|
jalapeño chile pepper, seeded, finely chopped |
| 2 |
|
tablespoons finely chopped fresh cilantro |
| 2 |
|
tablespoons fresh lime juice |
| 1 |
|
teaspoon finely chopped fresh garlic |
| 1/2 |
|
teaspoon salt |
Combine all ingredients for desired salsa in medium bowl; mix well. Cover; refrigerate at least 1 hour.
Recipe Tip
To roast vegetables for Roasted Tomatoes & Chiles Salsa, heat oven to 450°F. Place tomatoes, garlic, chiles and onion onto ungreased 15x10x1-inch jelly-roll pan. Bake for 25 to 30 minutes, turning once, until vegetables are blackened. Place roasted vegetables in medium bowl. Cover tightly; let stand 5 minutes. Remove skins from tomatoes and chiles. Finely chop roasted vegetables.
Recipe Tip
To quickly seed tomatoes for Fresh & Easy Salsa, cut each in half and gently squeeze to release seeds. Fresh & Easy Salsa can be made 3 to 4 days ahead. For thicker salsa, first sprinkle chopped tomatoes with salt. Let stand at least 1 hour. Drain juice. Continue recipe as directed above, omitting 1/2 teaspoon salt.
