Paleo-Style Fire Roasted Salsa recipe

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Ingredients

1 dried chipotle chili pepper
6 roma tomatoes, halved lengthwise
1 clove garlic
¼ cup chopped fresh cilantro
1 small white onion, quartered
1 jalapeno pepper, seeded and coarsely chopped
1 lime, juiced

Nutrition Info

14.9 calories
carbohydrate: 3.4 g
cholesterol: : -
fat: 0.1 g
fiber: 0.9 g
protein: 0.6 g
saturatedFat: : -
servingSize: -
sodium: 3.7 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a small bowl with water and submerge chipotle chile pepper in the water until softened and rehydrated, 10 to 15 minutes. Remove chipotle pepper and set aside.

  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

  3. Place tomatoes on the prepared baking sheet, and broil until the skins are charred, 13 to 15 minutes. Flip and char the other side for an additional 5 minutes.

  4. Combine charred tomatoes, garlic, cilantro, white onion, jalapeno pepper, chipotle pepper, and lime juice in a food processor, puree until evenly blended.

Recipe Yield

10 servings

Recipe Note

Salsa with a little bit of kick, paleo-style!

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