Paleo-Style Fire Roasted Salsa

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

Original recipe makes 10 servings

Ingredients

1 dried chipotle chili pepper
6 roma tomatoes, halved lengthwise
1 clove garlic
1/4 cup chopped fresh cilantro
1 small white onion, quartered
1 jalapeno pepper, seeded and coarsely chopped
1 lime, juiced

  • PREP

    15 mins

  • COOK

    20 mins

  • READY IN

    45 mins

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.

Nutrition

Calories: 15 kcal
Carbohydrates: 3.4 g
Cholesterol: 0 mg
Fat: 0.1 g
Fiber: 0.9 g
Protein: 0.6 g
Sodium: 4 mg

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Roasted Tomatillo and Garlic Salsa Fairly Fast Salsa Chipotle and Roasted Corn Salsa Fire-Roasted Cherry Tomato Salsa Paleo Salsa Watermelon Fire and Ice Salsa Roasted Tomato Salsa I Roasted Tomato Salsa II Drunken Roasted Salsa Red-Ribbon Roasted Salsa