Salsa Roja Asada - W30

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 1 lb tomato, cut in half
• 2 chili peppers (or more)
• 4 garlic cloves, unpeeled
• 1/2 teaspoon salt
• 1/2 lime, juice of
• 1 shallot
• 1/4 cup fresh cilantro

Recipe

• 1 place the halved tomatoes on a baking tray very close to the broiler element in your oven. broil on high for 5 minutes.
• 2 remove the skins, flip the toms and broil on the other side for 5 minutes.
• 3 meanwhile, back at the ranch, cook the chiles and garlic in a nonstick pan - don't use any oil or any anything. just let those puppies roast, turning frequently. allow the skins to become quite black, this will give a nice roasty flavor to your salsa, and will make removing the peels much much easier.
• 4 place the shallot, cilantro and salt in your handy dandy thermomix or food processor. blitz until minced fine.
• 5 add in the roasted and peeled chiles and garlic. blitz again, scraping down the sides as needed. be careful when you open up the top - those spicy ingredients might make your eyes water.
• 6 carefully add in your roasted tomatoes and blend until you have a nice thick puree. add in the lime juice, mix through and you are done! this is best made a few hours ahead so that the flavors have a chance to gel.