This rich, roasted tomato salsa highlights the rustic, earthy flavor and mild heat of Cascabel Chiles. It is an excellent salsa to serve with tortilla chips, or offer it as a condiment alongside tacos or other Mexican favorites.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients
Makes about 2 cups
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6 Whole Cascabel Chiles, destemmed
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4 Medium Tomatillos, husked and rinsed
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6 Medium Plum Tomatoes
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1 Medium Red Onion, thickly sliced crosswise and broken into rings
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4 Cloves Garlic, peeled and left whole
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1 Chipotle In Adobo, 1 pepper, minced
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1 Teaspoon Mexican Oregano, lightly crushed
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1 Teaspoon Kosher Sea Salt Flakes
Directions
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Preheat broiler. Place heavy skillet over medium heat.
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Place chiles in dry skillet and toast, pressing down until slightly darkened and aromatic, about 2 to 3 minutes. Transfer to bowl and cover with hot water. Soak for 20 minutes, then drain.
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Meanwhile, place tomatillos and tomatoes on large baking sheet lined with foil. Place directly under broiler, and roast until softened and slightly splotchy, about 6 minutes. Use tongs to flip and roast other side. Remove from oven and cool.
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Reduce oven temperature to 425°F. Line second baking sheet with foil, and place onion and garlic on top. Roast, stirring every few minutes, until onion is deeply browned and garlic is soft and browned. Do not let onion and garlic burn. Remove from oven and cool.
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Transfer onion, garlic, tomatoes, tomatillos and rehydrated chiles to food processor. Add Chipotle In Adobo and oregano. Pulse a few times to chop everything into smaller pieces, then process until desired consistency is reached. Season to taste with salt.