Dried Chile Salsa

Name: Dried Chile Salsa
Ingredients: 4 dried Anaheim chile peppers; 2 pounds Roma tomatoes, halved; 6 garlic cloves, minced; 1 large onion, chopped; 1 tablespoon olive oil; 1 teaspoon salt; 1 teaspoon ground cumin; 2 to 3 tablespoons chopped fresh cilantro; Garnish: fresh cilantro sprigs

9 ingredients

4 steps

Ingredients

4 dried Anaheim chile peppers
2 pounds Roma tomatoes, halved
6 garlic cloves, minced
1 large onion, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground cumin
2 to 3 tablespoons chopped fresh cilantro
Garnish: fresh cilantro sprigs

Directions

1

Remove seeds from peppers. Place peppers in a saucepan with boiling water to cover; let stand 30 minutes. Drain. Peel and coarsely chop peppers.
2

Bake tomato halves in a roasting pan coated with cooking spray at 450° for 20 minutes or until blackened.
3

Saute garlic and onion in hot oil 3 minutes or until tender.
4

Pulse chopped pepper, tomato halves, onion mixture, salt, and cumin in a food processor until chunky; stir in cilantro. Garnish, if desired.