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Ingredients
Olive oil spray
4 Roma tomatoes, halved
1 can stewed tomatoes, drained
1 yellow onion, cut into eighths
1 jalapeño, seeded and quartered
1/2 poblano pepper, seeded and cut into strips
2 garlic cloves
1 tsp oregano
1 tsp
1 tsp fresh ground black pepper
2-3 canned chipotle chilies in adobo, chopped
2 tbsp lime juice
1/4 cup chopped cilantro
1/4 tsp sugar
1/2 tbsp cumin
1/4 tsp coriander
Directions
1. Preheat oven to 500°.
2. In a rectangular baking pan lined with foil, combine, tomatoes, onion, jalapeño, poblano pepper, garlic, oregano, salt and pepper. Spray veggies with olive oil and mix to coat.
3. Bake for approximately 30-40 minutes, checking every 10 minutes to stir veggies. The onions will begin to burn a little at the edges, and the tomatoes will start to get a little blackened as well.
4. Pull the veggies out of the oven and let them cool a little bit. In a food processor or a blender, add the cooked veggies, chipotle chilies, lime juice, cilantro, cumin, coriander and sugar. Blend until your desired consistency. I like mine pretty smooth.
5. You can serve warm or cool. I refrigerated over night and enjoyed the flavors even more the next day.
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