Roasted tomato and chipotle salsa
Instructions:
- The silky texture of this pureed sauce belies the
kick of its chipotle and cascabel peppers, which
are similar in heat to cayenne. Serve it with chips
or crudites.
- 3 dried chipotle peppers
- 2 dried cascabel peppers
- 2 cups boiling-hot water
- 4 medium tomatoes, halved
- 1/2 small white onion, coarsely chopped
- 1/4 cup loosely packed fresh cilantro
- 1 cup soybean oil
- 1 teaspoon coarse salt
- Preheat the broiler. Put peppers into the hot water; cover, and let stand until soft, about 15 minutes. Discard stems.
- Put tomatoes onto a baking sheet. Broil tomatoes, turning once, until blackened, about 4 minutes per side.
- Puree peppers, tomatoes, onion, and cilantro in a food processor until smooth. With the machine running, pour in the oil in a slow, steady stream. Season with salt. The salsa can be refrigerated in an airtight container up to 5 days. Serve warm or at room temperature.