Roasted tomato-green chile salsa
This is my new favorite salsa. Ernie makes it and it's super easy, and it is so, so good.
Best news: fat free salsa (and this qualifies), is 0 WW points. The chips you want to eat it with? Not so much. But the salsa is is a 0 point food.
From The Man, Rick Bayless
1 pound ripe tomatoes
Fresh hot green chiles to taste (we've been using 2 jalapenos, and 2 poblanos)
3 cloves garlic, unpeeled
1/4 c. finely chopped white onion
1/3 c. loosely packed cilantro
salt
squeeze of lime
Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until they're darkly roasted, about 6 minutes. Flip them and roast the other side, 5-6 minutes more will give you splotchy-black and blistered tomatoes that are cooked through -- this is what you want. Cool.
Pull off and discard the blackened skins, cut out hard core where stems were attached.
Roast the chiles and garlic in a dry skillet or on a griddle over medium heat, turning occasionally, until they are soft and darkened in places. Cool, then slip the skins off the garlic.
Either crush teh roasted garlic and chiles to a smooth paste in a mortar or chop them to a near paste in a food processor. For the food processor, add the tomatoes and pulse to achieve a coarse puree.
Scoop the onions into a strainer and rinse under cold water. Shake to remove excess moisture.
Transfer salsa to a bowl, stir in onion and cilantro and season with salt. Add lime if desired.
Best news: fat free salsa (and this qualifies), is 0 WW points. The chips you want to eat it with? Not so much. But the salsa is is a 0 point food.
From The Man, Rick Bayless
1 pound ripe tomatoes
Fresh hot green chiles to taste (we've been using 2 jalapenos, and 2 poblanos)
3 cloves garlic, unpeeled
1/4 c. finely chopped white onion
1/3 c. loosely packed cilantro
salt
squeeze of lime
Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until they're darkly roasted, about 6 minutes. Flip them and roast the other side, 5-6 minutes more will give you splotchy-black and blistered tomatoes that are cooked through -- this is what you want. Cool.
Pull off and discard the blackened skins, cut out hard core where stems were attached.
Roast the chiles and garlic in a dry skillet or on a griddle over medium heat, turning occasionally, until they are soft and darkened in places. Cool, then slip the skins off the garlic.
Either crush teh roasted garlic and chiles to a smooth paste in a mortar or chop them to a near paste in a food processor. For the food processor, add the tomatoes and pulse to achieve a coarse puree.
Scoop the onions into a strainer and rinse under cold water. Shake to remove excess moisture.
Transfer salsa to a bowl, stir in onion and cilantro and season with salt. Add lime if desired.
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