Dried Chile Salsa

This salsa is good with everything from chips to fish to chicken.

Yield: 3 cups

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

Preparation

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

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

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

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

Nutritional Information

Calories:

38

Fat:

1.5g

Cholesterol:

0.0mg

Sodium:

204mg