A 30/10 Recipe...

Salsa Rojo

 

RECIPE SUMMARY

 

Salsa Rojo

Makes 8 servings (½ cup each): Each serving counts towards ½ cup of vegetables (¼ cup of restricted vegetables)

 

INGREDIENTS

 1 cup Tomatillos
 1 Red Bell Pepper
 1 Fresno Chili Pepper (substitute a red or green Jalapeno)
 1 Jalapeno Pepper
 1 Dried New Mexico Chili Pods (substitute Guajillo Chili Pods)
 1 cup Roma Tomatoes (about 2 tomatoes)
 ½ cup Onion
 2 cloves of Garlic
 ½ cup Cilantro
 ¼ cup Lime Juice
 1 teaspoons Sea Salt (or to taste)
 ¼ teaspoon Black Pepper

 

DIRECTIONS

1

Pre-heat the oven to broil. Bring a pot of water to a boil, and place the New Mexico Chili in the water, reduce the water to a simmer. Steep the Chili for 10 – 15 minutes.

2

Line a sheet tray with aluminum foil, and place the peppers, onions and tomatoes on the tray.

3

Place the sheet tray in the oven for 10 minutes or until the veggies start to char. Once the vegetables start to char, use tongs to flip them over. Place the tray back in the oven for another 10 minutes.

4

Remove the New Mexico Chili from the water and remove the stem and any seeds, then place it in a blender or food processor, save the liquid it simmered in.

5

Remove the charred vegetables from the oven and remove the tops and seeds, if needed. Place all the veggies in the same blender or food processor, add and liquid from the sheet tray.

6

Add the remaining ingredients and pulse until the desired texture is reached. Adjust sea salt and pepper to taste.

 

Ingredients

 1 cup Tomatillos
 1 Red Bell Pepper
 1 Fresno Chili Pepper (substitute a red or green Jalapeno)
 1 Jalapeno Pepper
 1 Dried New Mexico Chili Pods (substitute Guajillo Chili Pods)
 1 cup Roma Tomatoes (about 2 tomatoes)
 ½ cup Onion
 2 cloves of Garlic
 ½ cup Cilantro
 ¼ cup Lime Juice
 1 teaspoons Sea Salt (or to taste)
 ¼ teaspoon Black Pepper

Directions

1

Pre-heat the oven to broil. Bring a pot of water to a boil, and place the New Mexico Chili in the water, reduce the water to a simmer. Steep the Chili for 10 – 15 minutes.

2

Line a sheet tray with aluminum foil, and place the peppers, onions and tomatoes on the tray.

3

Place the sheet tray in the oven for 10 minutes or until the veggies start to char. Once the vegetables start to char, use tongs to flip them over. Place the tray back in the oven for another 10 minutes.

4

Remove the New Mexico Chili from the water and remove the stem and any seeds, then place it in a blender or food processor, save the liquid it simmered in.

5

Remove the charred vegetables from the oven and remove the tops and seeds, if needed. Place all the veggies in the same blender or food processor, add and liquid from the sheet tray.

6

Add the remaining ingredients and pulse until the desired texture is reached. Adjust sea salt and pepper to taste.

Salsa Rojo

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