Roasted Salsa

Name: Roasted Salsa
Ingredients: 1 dried pasilla chili (see note); 2 dried chipotle chilies; 8 plum tomatoes, halved; 2 small onions, peeled and halved; 4 cloves garlic, peeled; 2 tablespoons olive oil; 1 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1 teaspoon sugar; 1 1/2 teaspoons lemon juice

10 ingredients

9 steps

Ingredients

1 dried pasilla chili (see note)
2 dried chipotle chilies
8 plum tomatoes, halved
2 small onions, peeled and halved
4 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 teaspoon sugar
1 1/2 teaspoons lemon juice

Directions

1

Place the chilies in a small bowl and cover with boiling water.
2

Soak for 20 minutes.
3

Drain, remove and discard stems and set chilies aside.
4

Preheat broiler.
5

Place tomatoes, onions and garlic in a bowl, add oil, salt and pepper and toss.
6

Place vegetables on a pan lined with foil and broil about 6 inches from heat, until browned, about 8 minutes.
7

Blend the vegetables and chilies in a blender until smooth.
8

Add sugar and lemon juice and blend until combined.
9

Season to taste with salt and serve.