Chef Jeff S's Note:
This is a cooked salsa. It comes together fast because the tomatoes are canned, not fresh. The roasted chiles, onions and the vinegar impart a great balance of heat/flavor. Enjoy.
My Private Note
Units: US | Metric
- 1Drizzle olive oil over the onion and season with salt and pepper. A drizzle of lime juice is a nice touch as well. Wrap the onion in foil and place in chili roaster with the peppers. Roast over the fire for 10 minutes then check for doneness.
- 2If you don't have a chile roaster, the oven will do in a pinch.
- 3When done place chilies in a plastic bag for about 10 minutes. Then peel, seed and chop. Chop onion.
- 4Put the cut toms in a small sauce pan and break up. I use a potato masher, works well. Bring to a boil.
- 5In the mean time combine vinegar, water and cornstarch to make a slurry. When the toms com to a boil, add chilies, onion and slurry. Mix well to thicken and remove from heat.
- 6Let this cool slightly before adding the cilantro. You don't want the cilantro to wilt from the heat in the mixture. (You may, I don't know. It looks like cooked spinach to me and that ain't cool :>).
- 7Add cilantro.
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Nutritional Facts for Blind Willyz Fire Roasted Chile Salsa
Serving Size: 1 (126 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 29.3
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 6.2 mg
- Total Carbohydrate 6.5 g
- Dietary Fiber 1.5 g
- Sugars 3.4 g
- Protein 1.1 g
The following items or measurements are not included:
rice wine vinegar