Roasted Tomato and Chipotle Salsa
The silky texture of this pureed sauce belies the kick of its chipotle and cascabel peppers, which are similar in heat to cayenne.
- Yield: Makes about 3 1/2 cups
Source: Martha Stewart Living, July 2006
- 3 dried chipotle peppers (see the Guide)
- 2 dried cascabel peppers (see the Guide)
- 2 cups boiling-hot water
- 4 medium tomatoes, halved
- 1/2 small white onion, coarsely chopped
- 1/4 cup loosely packed fresh cilantro
- 1 cup soybean oil
- 1 teaspoon coarse salt
Preheat broiler. Put peppers into the hot water; cover, and let stand until soft, about 15 minutes. Discard stems.
Put tomatoes onto a baking sheet. Broil tomatoes, turning once, until blackened, about 4 minutes per side.
Puree peppers, tomatoes, onion, and cilantro in a food processor until smooth. With machine running, pour in oil in a slow, steady stream. Season with salt. Serve warm or at room temperature.