It’s November and tomato season is long gone and fresh pico de gallo is a no go :(. However, that doesn’t mean we can’t all enjoy some other great salsa recipes during the winter months! A classic recipe that you get all the time at Mexican restaurants is a roasted chili and tomato salsa. The thing is, they usually aren’t all that good. I’m not entirely sure why. It always seems to just be missing that one thing.
So, I obviously needed to make mine. It’s not complicated or hard. It is easy, good and really versatile on all types of meats and even vegetarian breakfast tacos! There’s a good bit of heat to these because I used dried serrano peppers, but you can easily replace with dried peppers like Ancho that doesn’t quite have the same kick. Also, do use fire roasted tomatoes. It adds great depth of flavor.
Roasted Chili and Tomato Salsa
- 4 dried chilis
- 1-15 ounce can fire roasted tomatoes
- 1/2 small red onion, chopped
- 1/2 cup cilantro
- 2 cloves of garlic
- kosher salt
- Soak the chilis in warm water for about 15 minutes.
- Take all the ingredients and puree in a food processor. Seasoning with salt. Taste and adjust seasonings.
High Fiber, Low Fat, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher