Picante Salsa

Serves: 4
Total Calories: 106
Yield: 1 quart


10 Roma tomatoes halved
1/2 cup sliced red onion
1 tablespoon chopped garlic
1/2 fresh ancho chile, seeded
2 dried red chili peppers soaked in water for 5 minutes, drained, and seeded
15 sprigs cilantro with stems


Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Put the tomatoes skin-side down on the lined baking sheet. Sprinkle the onion and garlic over the tomatoes and bake for 15 minutes. Let cool.

Put the tomatoes, including the onion and garlic, ancho and red chiles, and cilantro in a blender and process on high speed until smooth. Stored in a sealed container in the refrigerator, Picante Salsa will keep for 5 days.

Note: I recommend wearing rubber gloves when seeding hot chiles. For a spicier salsa, leave the seeds in the chiles.

Nutritional Facts:

Serves: 4
Total Calories: 106
Calories from Fat: 0

This Picante Salsa recipe is from the Bravo Cookbook. Download this Cookbook today.

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